Monthly Raisin Recipes by Sam Linsell

The rehydrated raisins and apple give these flavour packed pork sausage rolls a little sweetness. These can be made it 16 or 8 bigger pies if you prefer.

Recipe makes 32 small sausage rolls


1/3 cup (80ml) golden sultanas finely chopped
1 onion, finely chopped
1Tbsp olive oil
1 large apple, peeled and grated
3 pork sausages, meat removed from skin (about 200g)
450 - 500gm pork mince
3Tbsp finely chopped sage (about 15 leaves)
1 tsp salt
½ tsp white pepper
1Tbsp chopped parsley
½ cup breadcrumbs
2 x 250g sheets of ready-made puff pastry
1 egg lightly beaten with 1 tablespoon milk


Preheat the oven to 180 C / 350 F

Add the finely chopped sultanas to a bowl and cover with boiling water and soak for 5 – 10 minutes

Fry the onion until soft – about 5 minutes

Add the apple and soaked sultanas and cook for a minute or two until softened. Add the chopped sage and stir through. Set aside to cool slightly.

Add this to a bowl with all the other ingredients and mix well. Using your hands is the best way for this. Ensure you are seasoning well with salt and pepper.

Roll the first sheet of puff pastry lightly on a floured surface. Cut it in half length ways.

Divide the mixture into 4 even balls and spread a ¼ of the meat along the first long end of the pastry. Brush the other inside edge of the pastry with egg wash. Roll the meat into a log shape ensuring that the joined seamed is underneath. Now cut the log in half and then each half into 4 even pieces. Place these 8 pieces on a baking sheet lined with non-stick baking paper.

Repeat with the other 3 pieces of pastry. The pies can be quite snuggly placed and should fit on one large baking sheet (otherwise use 2). Brush the tops with the rest of the egg wash and bake for 25-35 minutes until golden brown and puffed up.