Apple and fennel pork sausage rolls
2 tbsp butter
1 granny smith apple, finely diced
1 small brown onion, finely diced
2 tbsp brown sugar
2 tbsp apple cider
¼ tsp salt
500g pork mince
2 large cloves of garlic, chopped finely
1 tsp dried thyme
2 tsp ground fennel seeds
1 cup fresh bread crumbs
salt and pepper
2 sheets of frozen puff pastry (9 x 9 inches)
1 egg - for egg wash
Sea salt flakes
Prep. Time → 10 min
Cook Time → 45 min
1. Heat 2 tbsp of butter in a nonstick pan. When melted, add the onions and apple and saute over medium heat until the mixture starts to turn golden brown, about 10 minutes.
Add the brown sugar, apple cider and salt and cook for another 5-10 minutes until the liquid is reduced and the apples have caramelised. Set aside to cool slightly.
Preheat oven to 180°C. Line a baking tray with baking paper.
In a bowl, place the pork mince, breadcrumbs, garlic, herbs, egg then add the cooled caramelised apple mixture and salt and pepper to season. Mix with your hands or a spoon, until everything is mixed through well. Divide the mix into four portions.
Place one puff pastry sheet on your bench and cut it in half, so you have two 9 x 4.5 inch rectangles. Take a single portion of the sausage filling and while leaving a 1 cm margin, place the filling along one long edge of the puff pastry rectangle, evenly. Brush both long edges with some egg wash, and carefully roll up the pastry sheet with the sausage filling, until the ends overlap by about 1 cm. Gently pinch the two ends together to create a seal. Place the seam side down, and cut this roll into 4 equal parts (with a back and forth motion using a serrated knife so that you cut evenly and smoothly). Place the 4 sausage rolls on the baking tray, slightly apart.
Repeat with the remaining puff pastry sheet to make 16 sausage rolls in total.
Using a small sharp knife, make two slits on the top of each sausage roll. Brush the tops generously with egg wash and sprinkle some salt and poppy seeds (optional).
Bake in the oven for 15 minutes, and then increase the heat to 190°C and bake for a further 30 minutes or until they are golden brown.
Take out of the oven, allow them to rest for a few minutes, and serve while warm.
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