I don’t know what it is about autumn, but every year, I get the same seasonal urges.
First come the impulse to switch my nailpolish to dark red, then come the squash soup cravings and finally, there’s the yearning to organise a full-on autumnal house party.
In my wildest dreams, the ultimate fall party would bring my seasonal Pinterest board to life.
There’d be fire roaring in the fireplace, loads of seasonal foliage, plaid blankets, cinnamon cookies, an appropriate amount of intricately decorated pies, maybe some mulled cider…
And of course, canapés.
Because, well, I live in London, so I don’t exactly (understand ‘at all’) have space for a full sit-down dinner!
Of course, you could throw a bunch of frozen snacks in the oven but you’d be missing out on super easy beauts’ like those apple & black pudding sausage rolls.
With a deeply umami filling, balanced by tangy apple bits, they’re so easy and apple-solutely delicious.
Perfect to impress your autumn party guests!
- 1/2 granny apple, finely diced
- 1/2 small red onion, finely diced
- 1 tsp neutral oil
- 200g sausage meat
- 100g Clonakilty black pudding*, roughly crumbled
- 1 packet ready rolled all-butter puff pastry
- 1 egg
- Pre-heat the oven to 180°C (gas mark 6).
- Line a baking tray with baking paper.
- Unroll the pastry and cut it in half lengthways.
- Beat the egg into a small bowl.
- Heat up the oil in a small frying pan, then add the apple and onion until slightly soften and caramelised (about 5 min). Spread onto the pastry strips.
- In a large bowl, mix together the sausage meat with the black pudding. Mix well with your hands, then shape into 2 long cylinders (the same length as the pastry strips).
- Lay a cylinder down the centre of each pastry strip. Brush one long edge with the beaten egg, fold the pastry over the filling and press the edges together until well sealed.
- Cut each roll into 10-12 pieces and place those onto the prepared baking tray.
- Brush with more beaten egg and bake for 20 min until golden.
More autumnal recipes
Squash soup (VE)