Bangalow pork sausage rolls with caramelised apple and thyme

Serves 4
Cooking Time Prep time 25 mins, cook 40 mins (plus cooling)

10 gm	butter
1 tbsp	extra-virgin olive oil
2	Granny Smith apples, cut into 1cm dice
1 tbsp	caster sugar
2 tbsp	olive oil
4	golden shallots, finely chopped
2	garlic cloves, finely chopped
3 tbsp	thyme, finely chopped, plus extra to serve
1 tbsp	flat-leaf parsley, finely chopped
500 gm	coarsely minced Bangalow pork (see note)
1 sheet (375gm)	butter puff pastry (see note)
1	egg yolk, lightly beaten
To serve:	good-quality tomato chutney

1	Preheat oven to 220C. Heat butter and extra-virgin olive oil in a frying pan over medium heat, add apple and stir occasionally until beginning to colour (3-4 minutes). Scatter over sugar, stir occasionally until caramelised (10-12 minutes), season to taste and set aside to cool.
2	Heat olive oil in a frying pan over medium heat. Add shallot and garlic, stir occasionally until tender (4-5 minutes), stir through herbs, season to taste and set aside to cool.
3	Combine pork, apple mixture and shallot mixture in a bowl and season to taste.
4	Place puff pastry on a lightly floured surface. Place half the pork mixture along one long edge, leaving a 1cm border, brush with eggwash and roll to just enclose pork. Cut along edge, press with a fork to seal then cut into three rolls. Place on an oven tray lined with baking paper and repeat with remaining pastry and pork. Brush with eggwash, scatter with thyme and bake until golden and cooked through (15-17 minutes). Serve hot with tomato chutney.

Note If Bangalow pork is unavailable, substitute another good-quality minced pork. We prefer to use Carême puff pastry, which comes in pre-rolled 375gm sheets. If unavailable, substitute another good-quality butter puff pastry.

This recipe is from the November 2011 issue of Australian Gourmet Traveller.