Thursday, November 5, 2020

Pork, Fennel & Apple Sausage Rolls


Pork, Fennel & Apple Sausage Rolls
Makes 16 party sized sausage rolls

  • 500g lean pork mince
  • 2 sheets puff pastry, thawed
  • 2 granny Smith apples grated, excess moisture squeezed out
  • 1 cup panko breadcrumbs
  • 1 brown onion finely diced
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried fennel seeds, plus extra for garnish, optional
  • 1 teaspoon dried sage (or thyme)
  • 1 egg
  • Salt and pepper for seasoning
  • Sesame seeds for garnish
  • Olive oil

1. Fry onion in a small amount of olive oil over a medium heat until softened. Put aside and allow to cool slightly.
2. Place all ingredients into a mixing bowl and season well with salt and pepper. Combine well with hands.
3. Slice puff pastry sheets down the middle. Place 1/4 of the meat mixture onto each half of pastry. Dampen both sides of pastry and fold over. Put aside and repeat.
4. Preheat oven to 200°c (180°c fanforced. 400°f). Place unsliced sausage rolls in fridge or freezer for 15 minutes to firm up slightly making them easier to slice.
5. After 15 minutes, slice sausage rolls into desired size. Sprinkle with fennel seeds and sesame seeds (optional). Bake in oven for 30 minutes, turning tray around halfway. They are done when golden and cooked through. Serve.

Xo Bec

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