Caramelised Apple, Pork and Fennel Sausage Rolls
A gourmet take on the quintessential Aussie favourite using sweet apples, moist pork covered in flakey pastry!
3 tbsp butter
2 granny smith apples, diced
1 brown/yellow onion, small diced
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tsp thyme leaves
1/2 tsp chilli flakes
1/2 lb ground pork mince
(see above) caramelised apple mixture
2 garlic cloves, minced
2 tsp fennel seed powder
1/4 cup panko breadcrumbs
2 tbsp milk
1/2 tsp salt & pepper
2 puff pastry sheets
Place a nonstick fry pan over medium heat and add butter. When melted, add the onions & sugar and saute until the onions start to turn translucent and lightly golden.
Add rest of the apple ingredients and cook for another 10-15 minutes until sauce has thickened and the apples have caramelised. Set aside to cool slightly.
Preheat oven to 180°C/350°F. Line a baking tray with baking paper and set aside.
In a bowl, place the pork, breadcrumbs milk, and then add the cooled caramelised apple as well as the rest of the ingredients except the pastry. 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 using a butter knife, cut it in half, so you have two even rectangles. Take of the mince portions and place the 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 4-8 equal pieces. Place the sausage rolls on the baking tray, slightly apart and continue with the rest of the mixture.
Brush the tops generously with egg wash (highly recommended) and sprinkle some salt and sesame seeds (optional).
Bake in the oven for 25-35 minutes or until they are golden brown.
Serve them warm on their own or with tomato sauce/ketchup!