Apple and Pork Roulades, or the posh alternative to sausage rolls

On Saturday, I made the most of a grey day and broken down car to stay in and prepare more nibbles for the forthcoming festive times. I already have some cheese gougères in the freezer, and wanted something else I could make now and freeze, meaty, but a bit less predictable than the usual sausage rolls.

Here I present to you the Apple and Pork Roulades:

For about 35 roulades, you will need:

• 1 ready-to-roll puff pastry sheet of good quality, preferably 100% butter
• 6 Bramley apples and pork sausages (mine were Sainsbury's Taste the Difference)
• 1 egg yolk with a bit of milk

In a bowl, empty the sausages from their meat and shape in a ball. Roll out the pastry and cut in half so you have two rectangles of roughly 25 cm by 12 cm. Spread half of the meat on each sheet, leaving about 1.5 cm at the top and bottom of the rectangle. Brush the top margin with a bit of yolk and milk mixture, and roll the rectangle from the bottom upward, making a long roll. Ensure this is rolled tightly, and seal with the egg and milk. Wrap in cling film, and start again with the other sheet and remaining meat. Place in the freezer for 40 minutes to an hour, this will help slicing the roll without flattening it.

Once the rolls have hardened enough, slice each roll in about 16 sections. I found it easier to use a serrated knife. Brush with milky yolk to get a lovely golden glaze.

Lay on a baking tray lined with baking paper and put in pre-heated oven (thermostats 6) for 30 to 40 minutes, and for another 20 minutes on their other side until they look cooked and golden.

I can't wait to eat them!