less than 30 mins
10 to 30 mins
Makes 8-10
Sausage meat is crumbled onto buttery puff pastry and speckled with fennel seeds in this stunning snack, that’s perfect for parties or picnics.
Ingredients
- small handful
plain flour - 375g/13oz sheet all-butter
puff pastry - 400g/14oz
sausages - 2 tsp
fennel seeds, or to taste - salt and freshly ground
black pepper - 1 free-range
egg, beaten
For the apple sauce
- 1 large
Bramley apple, cored and chopped - 400ml/14fl oz
apple juice - 7
cardamom pods
Method
-
Preheat the oven to 200C/400F/Gas 6.
-
Lightly flour a work surface and roll out the puff pastry to 30x20cm/12x8in.
-
Remove the skin from the sausages and spread the sausage meat over the pastry, leaving a small border around the edges.
-
Scatter the fennel seeds over the sausage meat and season generously with salt and freshly ground black pepper.
-
Brush the edges with a little beaten egg.
-
With the long end facing you, roll both short sides of the pastry in towards the centre so they meet in the middle, brushing with egg wash as you go.
-
Cut the roll into 8-10 finger thick slices. Place each one flat on a baking tray.
-
Brush with a little more egg and then bake for 10-15 minutes, or until golden.
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For the sauce, add the chopped apple to a pan with the apple juice and bring to the boil.
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When the apples have softened, mash them with a fork or potato masher.
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Crack open the cardamom pods and add the seeds to the sauce.
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Serve the pastries with the apple sauce.