Pork, Apple And Fennel Sausage Rolls
These delicious sausage rolls are made with a flavorful combination of minced pork, toasted fennel seeds, apples, and pancetta all encased in crispy puff pastry. The fragrant aroma of fennel seeds and fresh herbs will fill your kitchen as these golden-brown rolls bake to perfection. Perfect for a party or as a tasty snack, these sausage rolls are sure to be a hit with friends and family.
— Constant Cookbook
Ingredients
- 3 tsp fennel seeds
- 1 tbsp olive oil
- 1 small fennel
- 1 shallot
- 2 garlic
- 60g/2¼oz pancetta
- 300g/10½oz mince
- 60g/2¼oz fresh breadcrumbs
- 2 small dessert apples
- 2-3 tbsp flat-leaf parsley
- 1 free-range egg yolk
- 1 lemon
- 550g/1lb 4oz ready-made puff pastry
- 1 free-range egg
- 1 tbsp sesame seeds
Instructions
- Heat a small, non-stick frying pan over a medium heat. Add the fennel seeds and toast until aromatic (approximately 30 seconds), shaking the pan occasionally. Use a pestle and mortar to grind the seeds to a powder.
- Heat the olive oil in a frying pan set over a medium-low heat. Add the chopped fennel, shallot and garlic. Cook for five minutes, or until the fennel is golden-brown and tender. Add the pancetta to the pan.
- In a large bowl, combine the minced pork, toasted fennel seeds, cooled fennel mixture, breadcrumbs, apples, parsley and egg yolk. Season generously with salt and freshly ground black pepper and add a pinch of lemon zest.
- Preheat the oven to 200C/400F/Gas 6 and line two large baking trays with baking paper.
- Cut the pastry in half widthways, roll each piece out on a lightly floured work surface to a 25cm/10in square. Cut each pastry sheet in half. Divide the mince mixture into four equal portions. Shape each portion into a log and place on the centre of each piece of pastry. Brush the edges of the pastry well with the beaten egg. Fold the pastry over to enclose the filling, overlapping the edges and pressing to seal. Transfer to the lined trays and refrigerate for 20 minutes.
- Place the sausage rolls on a chopping board, seam-side down. Cut each roll into three equal pieces. Transfer back to the lined trays, leaving room between the pieces for them to spread during cooking.
- Brush the sausage rolls with more beaten egg and sprinkle with sesame seeds. Bake for 15 minutes, then reduce the temperature to 180C/350F/Gas 4. If the trays are on separate shelves swap them around at this point. Bake for a further 10-15 minutes, or until golden-brown.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6-8
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