500g minced pork
2 green apples
1 small onion
2 tablespoons of butter
1 tablespoon fennel seeds
60g pistachio nuts
3 sheets puff pastry
Blitz the pistachio nuts and fennel seeds to a crumb consistency.
Dice the onion. Peel and grate the apples. Squeeze out and reserve the excess apple juice.
Take the puff pastry sheets out of the freezer.
Put the oven on at 210 degrees.
Fry off the onions and grated apple in the butter until translucent. Add the apple juice and allow to cook down. Set aside to cool.
Dry fry the pistachio and fennel mix for a minute or so, until warmed through.
Put the minced pork, onion and apple mix ,and pistachio and fennel mix in a bowl. Mix together with your hands or a wooden spoon.
Mixing with your hands ensures an even distribution of ingredients.
Cut the puff pastry sheet in half and lay out a sausage of mixture down the centre.
Egg wash the edges. Roll the edges to meet each other. Using the prongs of a fork press down to seal.
Cut into four and transfer to a baking tray lined with baking paper. Egg wash and pierce the top of each sausage roll. Sprinkle with extra crushed fennel seeds.
Bake in the oven for 15 minutes. If the bottoms are soggy, flip the sausage rolls over and bake for a further five minutes.
Serve hot with a tomato sauce, chutney or salsa.
Freeze any leftovers to enjoy another day.