Apple Sausage Rolls | Julie Nolke

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INGREDIENTS

2 tablespoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons pink peppercorns
1 tablespoon olive oil
2 cloves of garlic, minced
½ cup bacon, chopped
1 pound ground pork
1 cup bread crumbs
1 Granny Smith apple, peeled and grated
1 egg yolk
Salt & pepper
Frozen puff pastry, thawed in the fridge overnight
1 egg, whisked

RECIPE

Heat a frying pan over medium heat. Add the fennel, cumin and pink peppercorns and shake the pan for 30 seconds until you can smell the spices. Transfer into a mortar and pestle and crush to a powder.
Divide in half and set one half aside.

Heat pan to medium and add bacon and garlic. Cook for 5 minutes and then add half the spice mix. Cook for 1 minute and then set aside to cool.

In a bowl, combine the ground pork, bacon mixture, bread crumbs, apple and egg yolk. Season with salt and pepper.

Preheat the oven to 400F. Line two baking trays with parchment paper. Cut the pastry in half widthwise, and slightly roll out each half on a lightly floured surface. Then cut each in half widthwise once more so you have 4 rectangles of pastry. Divide the mixture into 4 equal portions. Taking one portion, shape it like a log in the center of the rectangle.

Brush the edges of the pastry well with egg wash. Fold the pastry over to enclose the filling, overlapping the edges and pressing to seal.

Brush the tops with egg wash and sprinkle with remaining spice mixture and a pinch of salt. Transfer to a tray to rest in the fridge for 20 minutes.

Bake for 30 minutes, lowering the temperature to 350F halfway through.
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