Pork and Apple Sausage Rolls

1 packet Puff Pastry
450 g ground pork
1 medium onion, finely chopped
1 medium orange pepper, finely chopped
1 large Granny Smith apple, grated
1 clove garlic, minced
40 g Panko, about ⅓ cup
1 large egg
1 tbsp SIDS SPRING ONION OIL
SIDS SALT & PEPPER, to taste
1 small egg (lightly beaten) to seal the sausage rolls & to egg-wash the top

Peel and finely chop the onion and orange pepper. Wash and grate the apple. (you can leave the skin on) Peel and mince the garlic.
Heat 1 tbsp oil in a saucepan and sauté the onion, garlic, orange pepper and apple until soft. Leave to cool.
Place the mince, breadcrumbs, egg, SIDS SALT & PEPPER in a mixing bowl. Add the cooled onion/pepper mixture and mix well to combine.
Unroll the puff pastry and cut into 3 equal strips.
Take ⅓ of the mince mixture, form it into a long sausage shape and place on one strip of pastry. Brush one side of the pastry with beaten egg. Bring the other side of the pastry up over the meat and then bring the egg-washed side up and seal into a long cylindrical shape. Repeat twice more with the rest of the meat and pastry.
Cut each strip into 6 equal pieces.
Arrange the sausage rolls on a baking tray lined with baking paper and brush with the beaten egg.
Place in the oven and bake for 30 minutes until golden brown.
Remove from the oven to cool on a wire rack.
Serve with a bowl of Tuimato sauce for dipping.