INGREDIENTS:
- 3 sheets puff pastry
- 500g pork mince
- 1 fennel bulb, diced fairly finely
- 2 cloves garlic minced
- 1 granny smith apple grated
- 1 cup sourdough breadcrumbs
- 1 egg lightly whisked
- salt and pepper to taste
- fennel and poppy seeds (about 2 tsp of each)
- 1 egg, beaten, for egg wash
INSTRUCTIONS:
- In a fry pan drizzle a little olive oil and saute the fennel with the garlic for five minutes over a medium heat, so that the fennel is softened.
- Remove from heat. Place pork, apple and breadcrumbs in a large mixing bowl and add the slightly cooled fennel and garlic. Add the egg, season to taste and combine the mixture well - you can do this with a spoon but you can use your hands.
- Divide pork mixture between the three sheets of puff pastry to make about 30 sausage rolls - basically make a fat line of pork at either end of the pastry square, make a slice with a knife down the middle between the two rows of pork and brush the cut with egg wash.
- Roll one pork covered side into the middle towards the cut, it should double over on itself to make a fat roll. Slice into the size you prefer and place on a lined baking tray, seam down. Repeat with the remaining mixture and pastry.
- Brush the top of each sausage roll with the egg wash and sprinkle with fennel and poppy seeds.
- Cook for 20 minutes at 200 C.
Source: Love me, feed me
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