I'm the first one to admit that although I enjoy cooking, I am no chef. I can follow a recipe no problem. But coming up with my own ideas? That's where I come across problems.
Recently I was made aware of an apple variety I had never heard of before - Jazz Apples*. Available in certain supermarkets and greengrocers, and flavour that is described as a "funky fusion of a Braeburn and a Royal Gala – the nation’s two most bought apple varieties" I knew there was no better opportunity to get into the kitchen and toy around with flavour combinations and recipe ideas.
With Autumn as my inspiration along with the delicate, slightly sweet flavour of the Jazz apples, I sat down with Ryan and started to go through my thoughts. After discussions, a test bake, and lots of dancing around the kitchen to Radio Two, I have come up with a recipe that is hearty, wholesome, and absolutely perfect for the season (I'm really proud of it too)!
You Will Need:
1 1/2 Jazz Apples
3 Rounds of black pudding
375g Sausage meat
1 sheet Puff pastry
1 Egg (beaten)
A selection of knives
2 Baking trays
Mug / bowl
Meat thermometer (optional)
- Pre-heat the oven to Gas Mark 5.
- Line baking trays with parchment.
- Beat one egg in a mug or bowl and set aside for later.
- Peel and finely dice your Jazz apples. Rouchly chop your black pudding rounds into small chunks and set aside.
- Place sausage meat into a large mixing bowl and knead to separate (wear gloves to do this if you wish). Add cubes of apple and black pudding at intervals, folding them in to distribute the chunks evenly. Continue to work the mixture until all the apple and black pudding are in and fully combined. Season to taste.
- Dust a large chopping board with flour and roll out your pastry. Cut the sheet in half to form two smaller pieces.
- Divide the sausage meat mixture and form into balls in your hands. Place in the centre of each pastry sheet and for, into a long sausage shape, ensuring the mixture is even and plump.
- Bring each side of your pastry together over the sausage meat mixture to form a seam. Turn your newly formed rolls over onto their unmarked side.
- Make several evenly spaced cuts in the pastry surface. Use your beaten egg to apply an egg wash with a pastry brush. To be fancy, you can mark the edges of your sausage rolls with a fork.
- Place your sausage rolls onto your lined baking trays and cook for 20-30 minutes, checking halfway through. Once the pastry is golden, and the pork juices run clear (if you're using a probe the core temperature should be over 77°C) you are ready to serve.
Not into sausage rolls? Don't worry! Head to the Jazz Apple website where there are lots of other recipes you can try out and enjoy. But if you do give these a go, let me know what you think.