Apple & Thyme and Honey & Mustard Sausage Rolls

A favourite with a twist for lunch this week. Quick and easy to make and lasted out a week of lunches for 2 of us with a crunchy red cabbage 'slaw on the side

Made around 40 mini sausage rolls, 20 of each flavour

2 sheets of chilled puff pastry
8 sausages
1 apple
1 tsp dried thyme
1 tsp cider vinegar
1 tsp grainy mustard
1 tsp English mustard
2 tsp runny honey
Few tbsp milk

1. Squeeze the meat out of 4 of the sausages into a bowl
2. Peel and finely chop the apple, add to the sausagemeat with the cider vinegar and thyme, mix in with your hands to combine.
3. Squeeze the meat from the other 4 sausages into a separate bowl, add both types of mustard and the honey, stir through with a spoon until completely mixed.
4. Roll one pastry sheet out on a floured surface to make it a little wider (only roll in one direction) then cut lengthways so you have 2 long rectangles of pastry (around 30 x 10cm)
5. Take half of one of the fillings and arrange in a long strip down the centre of one of the pastry rectangles. Dampen the edge lightly and roll up, pressing lightly to seal the pastry joint.
6. Repeat 4 and 5 until you have four long sausage rolls
7. Cut each one into 1" portions to form the individual rolls
8. Arrange on a lined baking tray and brush the tops with milk. Grind some black pepper over the apple & thyme flavour so you can tell them apart later.
9. Bake at 180°C for around 30-35 minutes or until the pastry is puffed up and golden brown