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These little beauties are my kind of party trick — buttery, flaky puff pastry wrapped around juicy pork sausage, sweet-tart Pink Lady apples, onion and a little mustard. Think sausage roll meets apple pie… but make it Greedy Girl. They’re ridiculously easy, look rather impressive and are just as happy served warm from the oven as they are packed into a picnic basket. Ingredients For the turnovers * 500 g good-quality pork sausages, casings removed * 2 Pink Lady apples, peeled, cored and coarsely grated * 1 small onion, finely chopped * 1 tablespoon butter * 1 teaspoon fresh thyme leaves * ½ teaspoon dried sage * 1 tablespoon Dijon mustard * 1 tablespoon apricot jam or apple chutney * Salt and freshly ground black pepper * 1 sheet ready-rolled puff pastry, thawed * 1 egg yolk, beaten, for brushing * Sesame seeds, optional Method 1. Preheat the oven to 200°C. Line a baking tray with baking paper. 2. Peel and coarsely grate the Pink Lady apples. Squeeze them really well to remove as much excess juice as possible. We want juicy apple flavour, not soggy pastry! 3. Melt the butter in a frying pan over medium heat. Add the onion and cook until soft and lightly golden. 4. Add the pork sausage meat and cook, breaking it up with a wooden spoon, until browned and cooked through. 5. Add the squeezed grated apple, thyme and sage. Cook for 3–4 minutes, stirring occasionally, until the apple has softened slightly. 6. Stir through the Dijon mustard and apricot jam or apple chutney. Season generously with black pepper and a little salt if needed. Remove from the heat and allow the mixture to cool completely. 7. Unroll the puff pastry and cut it into 8 equal squares. 8. Place a generous spoonful of the cooled sausage and apple mixture in the centre of each square. Don't overfill — I know that's difficult for a Greedy Girl! 9. Brush the edges with beaten egg yolk. Fold each square diagonally to make a triangle and press the edges firmly with a fork to seal. 10. Arrange the turnovers on the prepared baking tray. Brush the tops with beaten egg yolk and sprinkle with sesame seeds, if using. 11. Make a small slit in the top of each turnover to allow the steam to escape. 12. Bake for 20–25 minutes, until the pastry is puffed, golden and beautifully crisp. 13. Allow to cool for a few minutes before serving — although the smell may make patience completely impossible!YOGHURT MAYO DIP Creamy, tangy, sweet, a little spicy — and with tiny pops of crisp Pink Lady apple running through it. Basically, the dip your pork turnovers have been waiting for! Makes about 1 cup Ingredients ½ cup mayonnaise ½ cup thick plain yoghurt 3 tablespoons sweet chilli sauce ½ Pink Lady apple, very finely diced 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 1 tablespoon finely chopped fresh coriander Salt and freshly ground black pepper, to taste A little finely chopped fresh chilli, optional Method Mix the mayonnaise, yoghurt, sweet chilli sauce, lemon juice and Dijon mustard together until smooth. Fold in the finely diced Pink Lady apple and coriander. Season with salt and freshly ground black pepper. Add a little fresh chilli if you want to turn up the heat. Cover and refrigerate for at least 20 minutes before serving so the flavours can get acquainted.
Cooks playground - PINK LADY APPLE & PORK SAUSAGE TURNOVERS
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The Cooks Playground with Jenny Morris