Pork, Stuffing & Apple Sauce Pinwheels

Happy September! Autumn is finally here.....well it is in my eyes anyway. So with that being said let the cosy, warm recipes begin, starting with my favourite cosy meal to not only eat but cook. Pork, Stuffing & Apple Sauce Pinwheels.

Pork, Stuffing & Apple Sauce Pinwheels

I have been making these every year without fail for as long as I can remember. The juicy sausage meat, mixed with the crumbling stuffing and tangy of the apple sauce all rolled up into a pinwheel of happiness is a must during autumn. You can either enjoy these fresh out the oven as are, with some new potatoes and veggies or have them cold as a snack later on, either way you decides works amazingly.

To make these pinwheels you will need...


  • Sausage Meat
  • Stuffing Mix
  • Apple Sauce (I used stewed apples left over from last year that I froze down)
  • Puff Pastry (Use ready made as no one has time for puff pastry)
  • Salt
  • Pepper
  • Egg


  1. First off, get your sausage meat into a bowl and give it good 'mush' to break up the chunks and make it more pliable. This is also the perfect time to lightly season the sausage meat. Don't worry if you're not sure, we will be seasoning again later in the process.
  2. Now it's time to add your stuffing mix. I used half a packet but it depends on how much of a stuffing taste you want. It's best to start off with a little and gradually add more to the mix as you go.
  3. Add in you apple sauce but be careful not too add too much as this will make the mixture extremely sticky and hard to spread on the pastry in the next step. I used 3 tbsp as a rough guide but then add a little more and mix in stages. Once the apple sauce is mixed through season lightly again if you so wish and give it one final mix.
  4. Next unravel your pastry and lay on a flat surface. Taking a little of your sausage meat mixture start to evenly spread across the pastry. Continue this process until all the sausage meat is evenly spread across the entire surface of the pastry.
  5. Carefully take the short edge of the pastry and start to roll away from you tightly. Continue on as keeping it as tight at you can without the filling squeezing out until you have reached the end of the pastry. Resting it along that seem, place on a tray and refrigerate for 30 mins just to it firms up a little before cutting.
  6. Now it's time to cut. Taking a sharp knife, cut your pinwheel log into even pieces. I manage to get 8 pinwheels out of one log. You don't want them to be big as they will puff up in the oven.
  7. Place on a baking tray and brush a little beaten egg around the sides. Cook at 180c for 30-35 mins or until golden on edges and caramelised on the tip from the apple.

And there you have it my super yummy, cosy pork, stuffing and apple sauce pinwheels. Perfect for this time of year, when those cool winds start to blow and the evenings draw in.

If you make this dish, why not send me a picture on Instagram using the #acountrygirlskitchen so I can go over and show it some love.

I hope you all have a wonderful day.

*Chefs Kiss*

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