RECIPE BY:

Matt Sinclair

SERVING SIZE:

9

INGREDIENTS :

• 500gm Coles Finest Pork Sausages with Cider and Apple
• 1 Tbsp. Cobram Extra Virgin Olive Oil
• Salt and Pepper
• 1 ½ sheets puff pastry sheets, thawed
• 1 egg, lightly beaten
• 1 Tbsp. poppy seeds

Onion Relish

• 4 Brown Onions
• 1 Apple, grated
• ½ Tbsp. fennel seeds
• 1 tsp. brown sugar
• ½ Tbsp. Malt vinegar

METHOD :

• Preheat oven to 220C and line a flat baking tray with greaseproof paper.
• In a large mixing bowl, remove sausage meat from their casings and set aside.
• Add the oil to a pan over a medium heat. Slice the onions and add to pan. Caramelise onions to soften slightly, approximately 2-3 minutes.
• Add the apple and stir through, cook to soften for approximately 2-3 minutes.
• Add the fennel seeds and toast off. Add sugar and vinegar and cook down until the moisture has dissipated and steam has stopped rising from the apple, approximately 5 minutes. Remove from heat and set aside to cool slightly.
• Once cooled, add the apple to the mixing bowl, season with salt and pepper and using clean hands, mix to combine well.
• Lay puff pastry sheets out onto a clean work bench. Cut the full sheet of pastry in half, lengthways.
• Divide pork mixture into 3 portions and lay out evenly, lengthways along the centre of each sheet of pastry.
• Brush one side with egg wash and roll over to seal pastry together. Trim the ends if necessary and cut each roll into 3 equal portions.
• Place rolls seam side down on the prepared baking tray, brush with egg wash and top with a sprinkle of poppy seeds.
• Place in the oven to bake for 25-30 minutes or until golden and crispy. Remove onto a wire rack to cool slightly. Slice each roll into 3.
• Serve hot with Onion Relish.