Fennel & Apple Sausage Rolls

⏱ 55 min · Serves 6

Flaky puff pastry wrapped around juicy pork sausagemeat spiked with toasted fennel seeds and grated apple for sweetness. They come out golden, glossy and impossible to leave alone — brilliant warm from the oven or cold in a lunchbox.

Per serving: 530 kcal · 18.0g protein · 36.0g carbs · 35.0g fat

Ingredients

• 500g pork sausagemeat (or 6 good sausages, skins removed)
• 1 eating apple, coarsely grated and squeezed dry
• 1 small onion, finely chopped
• 1 tsp fennel seeds, toasted and lightly crushed
• 1 tsp dried sage
• 40g fresh breadcrumbs
• 1 tbsp wholegrain mustard
• 1/2 tsp salt
• 1/2 tsp black pepper
• 320g sheet ready-rolled all-butter puff pastry
• 1 egg, beaten
• 2 tsp sesame or extra fennel seeds, to top
• 1 tbsp olive oil

Method

1. Heat the oven to 200C fan / 220C conventional and line a large baking tray with baking paper.
2. Warm the olive oil in a small pan and soften the onion for 5 minutes over a medium heat. Cool for a few minutes.
3. In a bowl mix the sausagemeat, grated apple, cooked onion, fennel seeds, sage, breadcrumbs, mustard, salt and pepper until well combined.
4. Unroll the pastry on its paper and cut lengthways into two long strips. Shape half the filling into a sausage down the centre of each strip.
5. Brush one long edge of each strip with beaten egg, fold the pastry over the filling and press the seam to seal. Roll so the seam sits underneath.
6. Cut each log into 6 rolls. Space out on the tray, brush all over with egg, scatter with seeds and snip two small slashes in the top of each.
7. Bake for 25-30 minutes until deep golden and the pastry base is crisp. Rest 5 minutes before eating — the filling is molten hot.