Flat Pork Sausage Roll with Apple and Fennel

This flat sausage roll sandwiches pork, apple and fennel filling between two sheets of puff pastry. Keeping the filling in a thin, even layer helps it cook through as the pastry turns crisp, ready to cut into squares for sharing.

Estimated prep: 10 minutes
Bake: 25–30 minutes
Rest: 5 minutes
Total: about 45 minutes
Serves: 4–6

Ingredients

• 500 g The Lucky Pig Pork Mince
• 1 small brown onion, finely diced
• 2 garlic cloves, crushed
• 1 small apple, coarsely grated
• 1 tbsp Dijon mustard
• 1 tsp fennel seeds
• ½ cup fresh breadcrumbs
• 1 egg
• 2 sheets puff pastry, partially thawed
• 1 egg, extra, beaten
• Sesame or fennel seeds, to finish
• Tomato relish, to serve
• Salt and cracked black pepper, to finish

Method

1. Preheat oven to 200°C fan-forced and line a large baking tray with baking paper.
2. Combine the pork mince, onion, garlic, grated apple, Dijon mustard, fennel seeds, breadcrumbs and one egg in a bowl. Mix until evenly combined.
3. Lay one sheet of puff pastry flat on the prepared tray.
4. Spread the pork mince mixture evenly over the entire sheet of pastry, creating a thin, even layer right to the edges.
5. Place the second sheet of puff pastry directly on top and gently press down so it sits snugly against the mince.
6. Brush the top generously with beaten egg, then sprinkle with fennel seeds, salt and cracked black pepper.
7. Bake for 25-30 minutes, or until the pastry is deeply golden, crisp and puffed and the pork is cooked through.
8. Allow to rest for 5 minutes before slicing into squares or rectangles and serving with tomato relish.

Butcher’s Tip

Keep the filling thin and even, especially through the centre. Check that the pork is cooked through as well as checking the colour of the pastry, and rest before cutting.

How to Serve

Slice into squares or rectangles and serve with tomato relish.

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More Recipe Inspiration

For individual pastry bites using beef mince, try our Sausage Roll Pinwheels. Explore more ideas in the Recipe Hub.

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