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Wholemeal spiced sausage and Armagh apple rolls with Apple chutney

Wholemeal Pastry

• 300g wholemeal flour
• 100g plain flour
• 50g butter
• 2 tablespoons rapeseed or olive oil
• pinch salt
• 1 egg yolk
• 100ml cold water

Rub the flours and butter together until it resembles fine crumbs. Add the salt.

Make a well in the centre. Whisk the egg, oil and water and pour into the well. Mix to a dough – add more water if necessary.

Wrap in cling and chill.

Spiced sausage and Armagh apple filling

• 500g good quality sausage meat – ask your butcher for skinless sausage
• 2 sticks celery, finely diced
• 1 onion, peeled and finely chopped
• 25g grated ginger
• 2 tablespoons cooking oil
• 1 Armagh bramley, peeled, cored and chopped into 1cm dice
• ½ teaspoon paprika or smoked paprika
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon turmeric

Cook the celery, onion and ginger in the oil until soft and golden.

Add the spices and cook for 30 seconds.

Cool and mix into the sausage meat with the apples.

ÌýTo make the sausage rolls

Roll the pastry into a rectangle approximately 30 x 20cm.

Place the filling down the middle – press it so it doesnt fall out.

Brush the edge with some egg yolk and roll into a cylinder.

Cut into 8 pieces and place on a lightly oiled tray.

Brush the top with egg yolk and bake in a preheated 180oc oven for about 30 minutes.

Apple Chutney

• 750g Armagh Apples
• 350g soft brown sugar
• 100g raisins
• 2 onions, peeled and finely chopped
• 1 teaspoon mustard seeds
• pinch ground cloves
• 25g grated ginger
• ½ teaspoon salt
• 250ml cider vinegar

Peel, core and chop the apples into 2cm chunks.

Place in a large saucepan and add the other ingredients.

Bring to the boil and then simmer, stirring frequently for about 30 minutes or until thick.

Transfer to sterilized jars and seal.