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Sausage Rolls

Course Appetizer


  • 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


  • 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
Keyword canape/finger food, flaky pastry