Beef and Apple Sausage rolls - to die for!

At our last Pop-Up,we had a picnic and I was  lucky enough to be one of the contributors to the food inside the picnic boxes.

These sausage rolls were a hit, and the buttery pastry melts in your mouth!

Enjoy :-)

Image credit: Felicity Cloake - www.theguardian.com

Ingredients:

Filling:
500g beef mince (Free range, grass fed & Hormone and anti-biotic free)
2 onions
2 apples, peeled and cored
1/2 tsp nutmeg
1/2 tsp white pepper
black pepper and salt to taste
1 cup breadcrumbs
a handful of fresh sage leaves
1 tblsp fresh thyme
1/2 tsp ginger powder

Pastry:
175g butter
225g stoneground, GMO-free cakeflour
pinch salt
cold water
beaten egg for brushing

Method:
Set oven to 220'c.
Combine butter, flour and salt into the food processor and pulse until it forms 'breadcrumb' consistency. Slowly add cold water only enough to form a soft dough.
Divide in half and roll each half onto a floured surface into a rectangle about 20cm in width, 40cm in length.
Slice across to from two rectangles 10cm x 40cm.
Brush the bottom of each with beaten egg to enable secure closing.

Combine all filling ingredients in the processor and blitz until well mixed.

Make a 'sausage' to fit the length of each rectangle and layer it in the centre of each strip, cut into smaller 'rolls'.
Fold over the pastry and seal well.
Prick with a fork and brush with beaten egg before baking.
Bake on a greased baking tray at 220'c for about 20 mins until golden.