Dave, me & Ben (2 of my brothers)
Well it is certainly that time of the year – party season.  Dave & I hosted a house warming party at our beautiful house on Saturday night and it was great fun!
Good food, good company and maybe one or two (too many) cocktails.  It was great to meet some new people and hang out with old friends & family.  
I made some lovely things to feed the troops.  The hit of the night were definitely these sausage rolls from the beautiful book – “What Katie Ate” by Katie Quinn Davies.  I made them the day before so all I needed to do was whack them in the oven.  Easy as can be!
Mini Pork, Apple and Pistachio Sausage Rolls
1 tablespoon of olive oil
1 red onion, finely diced
sea salt and freshly ground black pepper
2 cloves of garlic, minced
500g lean free range pork mince
3/4 cup pistachios, finely chopped
2 green apples, cored & grated
2 tablespoons of wholegrain mustard
1 tablespoon of apple cider vinegar
1 tablespoon of finely chopped flat leaf parsely
5 sheets of puff pastry
1 large free range egg mixed with 1 tablespoon of milk
small handful of poppy seeds
Preheat the oven to 210 C
Heat the olive oil in a large saucepan over medium heat.  Add the onion and a pinch of salt and saute for 5 minutes until soft and translucent.  Add the garlic and continue to cook for another 5 minutes, stirring occasionally.  Remove the pan from the heat and allow to cool completely.
Place the pork in a large mixing bowl and add the pistachio, apple, mustard, vinegar and parsley and the cooled onion mix.  Season with salt and a generous amount of black pepper and combine well using your hands.
Cut a pastry sheet into roughly 12 small pieces.  Lay a piece of pastry on  a worktop and add a teaspoon of filling at one end.  Roll up to enclose the filling and then seal with some egg mixture.  Repeat until all the mixture is used up.  You should have around 60 sausage rolls.
Coat each sausage roll generously with the remaining egg mixture and sprinkle the tops with poppy seeds.
Back for 30 minutes until golden and crispy, then serve hot