Pork, Apple and Cranberry Sausage Rolls with Apple Cucumber Slaw

Steps

1. oven to 200°C. Line an oven tray with baking paper.
2. Finely dice or grate onion. Grate first measure of carrot and courgette. Heat a drizzle of oil in a large fry-pan on high heat. Cook onion, carrot and courgette for 3–4 minutes until soft. Then add 1 cup of cooked veggies to a bowl and place in the fridge for a few minutes to cool.
3. Unroll pastry, paper-side-down, on a clean, flat surface then slice in half lengthways. Add sausage grind to bowl with cooked vegetables and combine well using a wooden spoon (veggie mixture may still be hot). Roll mixture into a large ball then cut in half.
4. Lay mixture in centre of each pastry sheet and using clean hands, shape into a long, even sausage, approx. 4–5cm-thick, all the way to each end. Roll up pastry to form two sausage rolls and place on prepared tray, seamside-down. Cut each sausage roll into 6 even-sized pieces then brush with beaten egg.
5. Bake for 20–25 minutes until pastry is puffed and golden and sausage rolls are cooked through.
6. While sausage rolls are cooking, mix mayonnaise, vinegar and mustard in a large bowl until combined. Slice apple and cucumber into thin matchsticks; grate remaining carrot and courgette; finely slice lettuce. Add all to bowl with dressing, season to taste and toss to combine.
7. Divide pork, apple and cranberry sausage rolls between plates and serve apple cucumber slaw on the side. Serve with a dollop of tomato sauce.