Makes 24 mini rolls
The Melbourne Cup Carnival has fast approached this year, not only is this one of the few times in a girls life where walking around with a head full of feathers in completely acceptable its also the start of the festive season. When Champagne is flowing and canapés are plenty. I have many a canapé recipe up my sleeve, and these pork and fennel sausage rolls are always a favourite. Not only are they impressive and guests love them, but they can be enjoyed hot or cold which makes them great for picnics too! Best of all they are the simplest things to make, leaving you plenty of time to charm your guests and be your fabulous self! Give my pork and fennel sausage rolls a go, I promise you and your guests will be coming back for more!
1) Pre-heat your oven to 200C, or 180 fan forced and line a baking tray with non-stick paper.
2) Remove the casings from your sausages. You do this by placing your sausage on your chopping board and lightly run your knife down the length of the sausage so you just cut through the casing. Then remove the casing by peeling it back. Put sausages aside until needed.
3) Next lay one of the sheets of pastry in front of you with the longest end facing you. Spread 2-3 tablespoons of grated apple along the length of your pastry and top with 1 sausage.
4) Brush the opposite end of the pastry with some of your egg wash. Roll your pastry from the sausage end up to the end that is brushed with the egg wash. With them seam facing down cut your roll into four equal portions and place on your baking tray. Repeat with the remaining sausages, apples and puff pastry.
5) Brush the tops of your sausage rolls with the remaining egg wash, then sprinkle with the Pukara Estate charcoal and olive smoked salt flakes and fennel seeds.
6) Place in the oven and cook for about 15-20 minutes or until golden on the outside.
Remember the secret to the perfect dish is to cook with love (and a little va va boom) xx