Pork, apple and fennel sausage roll

Apple, Pork & Fresh Fennel Sausage Rolls with Homemade Rough Puff Pastry & Sesame Seeds

Makes 12 full size or 24 minis.

Golden, flaky pastry wrapped around a juicy, savoury filling with the subtle sweetness of apple and the delicate bite of fresh fennel. These are perfect for batch-prepping, lunchboxes, or perfect to serve friends for morning tea.

Ingredients

Rough Puff Pastry:

• 2½ cups (375g) plain flour

• 1 tsp salt

• 250g unsalted butter, cold and cubed

• ½ to ⅔ cup (120–160ml) ice-cold water

Filling:

• 500g pork mince

• 1 small apple (like Granny Smith), peeled and grated

• ½ bulb fresh fennel, finely chopped

• 1 brown onion , finely diced

• 1 garlic clove, minced

• Salt and pepper, to taste

• 1 tbsp fresh parsley

To finish:

• 1 egg, beaten (for sealing and brushing)

• 1 tbsp sesame seeds (for sprinkling)

Method

1. Make the Rough Puff Pastry:

Make the dough base:
In a large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter and gently rub it in with your fingertips or a pastry cutter. You still want small, visible chunks of butter throughout — this is what gives the pastry its flakiness.

1. Add the water:
   Gradually drizzle in cold water while mixing with a fork until the dough just comes together. It should be shaggy and slightly sticky in parts, but not wet or overly mixed.

2. Wrap and rest:
   Tip the dough onto a lightly floured surface and shape it into a rough rectangle. Wrap tightly in plastic wrap (glad wrap) and place in the fridge for 15–20 minutes to rest.

3. Rolling & folding (laminating):
   Unwrap your chilled dough and roll it out into a long rectangle on a floured surface. Fold the top third down and the bottom third up, like folding a letter. Turn the dough 90 degrees and repeat this fold. Re-wrap in the plastic and chill for 10 minutes if the dough becomes soft.

4. Repeat folds:
   Continue the fold, turn, and chill process 4 more times, always re-wrapping the dough to keep it from drying out. Chill the final dough for at least 30 minutes before using.

2. Prepare the Filling:

• In a large bowl, combine pork mince, grated apple, finely chopped fennel, onion, garlic, herbs (if using), salt, and pepper.

• Mix until everything is evenly distributed, but don’t overwork the meat.

3. Assemble the Sausage Rolls:

• Preheat oven to 200°C (fan-forced). Line a baking tray with baking paper.

• Roll pastry out to about 3–4mm thick. Cut into long rectangles (approx. 10–12cm wide).

• Spoon a log of filling along one side of each strip.

• Brush the opposite edge with beaten egg, then fold the pastry over the filling and press the seam to seal.

• Place seam-side down on tray. Slice into desired lengths (mini or full-size).

• Score the tops lightly with a knife, brush with egg wash, and sprinkle with sesame seeds.

4. Bake:

• Bake for 25–30 minutes or until golden, puffed and cooked through.

• Let cool slightly before serving — the filling will be piping hot.

Recipe Notes & Tips

• Using fresh fennel: Choose a firm, white bulb and trim off any tough outer layers. Finely dice to avoid large chunks in the filling.

• Short on time? Store-bought puff pastry works great too — just make sure it’s fully thawed before assembling.

• Freezer-friendly: Freeze raw, assembled rolls. Bake straight from frozen at 200°C for 30–35 minutes.

• Mini rolls: Great for lunchboxes or entertaining. Cut into bite-sized pieces before baking.

• Serving idea: Delicious with a dollop of mustard, chutney or a side of slaw.