Pork & Apple Sausage Rolls with Veggie Chips

Steps

1. Preheat oven to 220°C. Prep veggie chips Cut parsnip and carrot into 1cm chips. Toss on a lined oven tray with chip spice mix and a drizzle of oil. Set aside.
2. Prep and cook veggies Finely dice onion and grate courgette. Heat a drizzle of oil in a medium frypan on medium-high heat and cook onion and courgette with a pinch of salt for 3-4 minutes, until soft. Remove from heat and allow to cool.
3. Make sausage rolls Unroll pastry, paper-side-down, then slice in half widthways. Add pork and apple grind and breadcrumbs to bowl with cooled vegetables and combine well. Divide mixture into two even portions and shape into long sausages, lengthways along the centre of the pastry to fit each pastry sheet.
4. Bake sausage rolls Roll up pastry to form two long sausage rolls then cut each roll into 3 even sized pieces and place on a second lined baking tray, seam side down. In a small bowl beat egg, then brush over sausage rolls and sprinkle with sesame seeds. Bake for about 25 minutes, or until pastry is puffed and golden. Let them rest on a cooling rack for about 5 minutes before serving, this will also help keep the bases crispy
5. Cook veggies Roast veggie chips in oven, on rack below sausage rolls, for 25-30 minutes, until golden. Turn halfway, and switch position of oven trays halfway through cook time.
6. To serve, divide sausage rolls between plates and dollop with tomato relish. Serve veggie chips on the side