Festive Sausage Rolls.

Filling.

1. In a food processor, mince the apple, celery, herbs, garlic, salt, peppers, and balsamic vinegar until rough.

2. Combine the minced mixture with the pork meat, breadcrumbs, and cranberries until well mixed.

3. Shape the filling into a log the same length as the pastry sheet, using clingfilm.

4. Place the log into the freezer for 1hour to firm up.

5. 20 minutes before taking the log out, preheat the oven to 180 C.

Construction & Cooking.

1. Remove the clingfilm from the log and place it in the centre of the pastry. 

2. Egg wash along the far edge to help the pastry stick. Roll the pastry around the log, positioning the seam on the bottom.

3. Using a sharp, long knife, cut the roll in half 2 times to give 8 even slices about 3cm wide. It helps to run it under hot water and wipe it clean each time to get clean slices.

4. Egg wash all pastry surfaces, sprinkle with flaky salt and reserved thyme leaves.

5. Arrage slices standing upright (pastry seam on the bottom) and well spaced. Cook for 30 minutes or until the pastry is puffed, golden, and the pork is cooked through.

Serve warm with a festive honey mustard sauce, or have it with your Christmas dinner instead of traditional stuffing and sausage meat.