"Ready To Bake" Toulouse Sausage Rolls 500g 
Sausage Rolls are as old as the Ancient Greek and the Roman Empire. However the modern recipe is subject to a typical discussion: who invented the sausage roll? After a funny attempt by the USA to claim the paternity for it, most of the observers have settled to declare UK the mother patrie of the pastry. However again, some say sausage rolls have been conceived in France in the 19th century…
So here is our recipe for some delicious rolls, with Paneton flaky pastry of course, the best of NZ and France combined.
Sausage Rolls
Ingredients
- 1 roll Paneton flaky pastry
- 400 g pork mince
- 1 Pink Lady apple diced
- 1 onion finely sliced
- 1/2 cup bread crumbs
- 1 tbsp fennel seeds toasted and ground
- salt and pepper
- 1 egg to wash pastry
Instructions
- Preheat the oven to 180°C
- Lightly sauté onion til softened and set aside to cool
- In a large bowl, add all filling ingredients and mix well using your hands to squeeze the mixture together
- Cut pastry in half on the long side
- Place filling evenly onto the middle of the pastry and fold on side over, then brush the egg mix over the other edge and fold over to cover the filling
- Cut into even size sausage rolls, and run a knife along the top of each roll – slicing two diagonal cuts
- Brush with egg mix and bake for 40 minutes until meat and pastry are cooked through and golden brown
