PORK AND FENNEL SAUSAGE ROLLS
1 tbs vegetable oil
6 cloves garlic, diced
6 shallots, diced
1 red chilli, diced
1 fennel, diced
3 tbs fennel seeds
4 thyme sprigs with leaves picked
1 apple, preferably Granny Smith grated
1 carrot, finely grated
1kg pork mince
40g bread crumbs
1 tbs salt
1 tbs pepper
4 sheets puff pastry
1 egg for egg wash
Preheat the oven to 180°C. Saute the garlic, shallots, chilli and fennel in the oil over a medium heat for 3 minutes. Add 2
tbs fennel seeds and thyme leaves. Stir for one minute until aromatic. Add the apple, carrot and cook for a further 3 minutes. Allow the mixture to cool. In a bowl, combine the pork mince with the vegetable mix. Add salt, pepper and breadcrumbs. Using your hands, mix the meat thoroughly for about 3 minutes to bring the mixture together.
Roll out the pastry and cut into 6 long rectangles, 15 x 30cms.
Divide the filling into 6 even portions and roll each portion into a 30cm long x 3cm diameter log.
Beat the egg in a dish for the egg wash. Place each log in the centre of the pastry. Brush one long edge with the egg wash. Lift up the non-washed edge and roll it firmly over the filling to join with the egg wash side underneath.
Cut each roll into 3 even pieces and place on baking tray. Finish each roll with egg wash on top and sprinkle with remaining fennel seeds. Bake for 30 minutes or until golden brown.