Pork and Fennel Sausage Rolls

Pork and Fennel Sausage Rolls


  • 500g free range pork mince
  • 1 Large green apple (peeled, cored and grated)
  • 1 Medium carrot (grated)
  • 1 teaspoon fennel seeds (dry toasted and ground)
  • 1/4 cup BBQ sauce
  • 2 free range egg (one to add to mixture and one for egg wash)
  • 2 sheets frozen puff pastry (sliced into quarters)


Step 1
Pre-heat oven to 200C, line a baking tray.
Step 2
Take puff pastry from the freezer, slice into quarters and allow to thaw a bit.
Step 3
Meanwhile, mix all ingredients together really well - use your hands!
Step 4
Lightly flour bench and use a rolling pin to roll out the squares of pastry somewhat, I just find that thinner is better for stretching out over mixture and also looks better when cooked.
Step 5
Evenly distribute mixture between the eight squares then fold edges over each other and seal.
Step 6
Transfer to the baking tray and brush with beaten egg. Sprinkle over sesame seeds if you like.
Step 7
Bake for 25 minutes or until browned and crispy and serve with a mixed green leafy salad.


Only suitable for freezing if using fresh (i.e. not thawed) mince and before the cooking stage.