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METHOD

• Preheat the oven to 200ºC/400ºF/gas 6. Line a large baking tray with greaseproof paper.
• Peel and finely chop the onion, then core and chop the British apples. Heat 1 tbsp of olive oil in a large frying pan over a medium-high heat, then add the chopped onions and British apples. Cook for 10 to 15 minutes, or until golden. Meanwhile, finely chop the mushrooms.
• Peel and crush the garlic, then add to the frying pan along with the chopped mushrooms. Cook for a further 5 minutes, or until the mushrooms start to soften. Add the walnuts, season with salt and pepper, then reduce the heat to low. Cook for 5 to 10 minutes, or until all the liquid has boiled and bubbled away. Set aside to cool.
• Place the cooled British apple mixture in a large bowl and add the breadcrumbs. Pick the parsley and thyme leaves from the stalks and add to the mixture. Stir well to combine, then season to taste.
• Cut both sheets of puff pastry in half lengthways so you have four equal-sized pieces. Spoon a quarter of the filling along the middle of one length of pastry, moulding it into a long sausage shape with the back of a spoon.
• Carefully place another length of the pastry over the filling. Press the edges to seal, then crimp with a fork. Repeat with the remaining ingredients until you have 2 long rolls, then cut each length into 8 pieces.
• Place the rolls on the prepared baking tray and brush the tops with a little bit of olive oil. Pop on the bottom shelf of the hot oven for 25 to 30 minutes, or until golden, then serve.