Pork and Apple Sausage Roll

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
Method
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1. Preheat oven to 200°C (180°C fan forced). Preheat oven tray.
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2. In a mortar and pestle, bruise the fennel seeds.
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3. Transfer seeds to a large bowl and add mince, grated apple and spring onion. Season, and mix well.
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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.
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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.
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6. To make the mustard cream: in a small bowl combine the ingredients and season to taste.
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7. Serve warm sausage rolls in slices, with mustard cream, mixed salad leaves and julienned apple.