Pork and Apple Sausage Roll

clock 15 minutes + 35 minutes bowl Serves 4
Autumn Pork Low Sugar
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Ingredients

  • 1 Tbsp fennel seeds, toasted
  • 500g pork mince
  • 1 large apple, cored, grated, plus 1 extra, julienned
  • 4 spring onions, finely chopped
  • Salt and pepper, to season
  • 2 sheets puff pastry, thawed
  • 1 egg, beaten
  • 2 cups mixed salad leaves, to serve
  • ½ cup sour cream
  • 1½ Tbsp wholegrain mustard
  • 1 Tbsp lemon juice
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How to Use Leftover Pastry

Method

  • 1. Preheat oven to 200°C (180°C fan forced). Preheat oven tray.

  • 2. In a mortar and pestle, bruise the fennel seeds.

  • 3. Transfer seeds to a large bowl and add mince, grated apple and spring onion. Season, and mix well.

  • 4. Shape half the mince mixture into a log lengthways along middle of 1 pastry sheet. Score pastry on either side of mince at angled 1cm intervals. Fold strips over mince, alternating sides, to create a criss-cross pattern. Repeat with remaining mixture and pastry.

  • 5. Transfer rolls to the preheated oven tray. Brush the top of the rolls with egg, then bake for 35 minutes, or until pastry is puffed and golden.

  • 6. To make the mustard cream: in a small bowl combine the ingredients and season to taste.

  • 7. Serve warm sausage rolls in slices, with mustard cream, mixed salad leaves and julienned apple.

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