PORK, LEEK & APPLE SAUSAGE ROLLS   (makes 12)

Ingredients :

150g shredded pulled pork, any large pieces chopped smaller

6 large pork & leek sausages, skins removed

1 Braeburn apple, cored, peeled and chopped finely

2 sheets of pre-made puff pastry (around 650g)

1 egg yolk, beaten lightly.

Method :

1.  Into a large bowl, add the shredded pulled pork, the sausagemeat and apple pieces.

2.  Squish and mix with your fingers until the ingredients are all evenly distributed.  You shouldn't need to season, as the sausagemeat should be able to do the seasoning for you.

3.  Unroll the first pastry sheet and run a rolling pin over it lightly, just to flatten it.

4.  Cut in half (across the shorter side) with a sharp knife.

5.  Take a quarter of the sausagemeat mixture and form into a sausage shape slightly in from one side of the pastry.  Take the meat right up to the edge of the pastry.

6.  Brush a little egg yolk onto the other side of the pastry and starting with the sausagemeat side, roll over onto the egg yolk side.

7.  Give the roll a little press to make sure it forms a good round shape and press along the edge of the cut side of the pastry, to secure it to the roll.

8.  With a very sharp knife, cut into three smaller sausage rolls and place onto a baking tray.

9.  Repeat for the remains of the pastry.  You should, therefore, have made four large sausage rolls, that are cut into 12 smaller ones.

10.  Slash the top of the pastry lightly on each sausage roll, then brush with egg yolk.

11.  Put into a pre-heated oven at 200degC/400degF/Gas6, for 35-45 minutes or until the pastry is crispy and golden.

12.  Cool slightly before serving.

From http://jennyeatwellsrhubarbginger.blogspot.co.uk