350g pork & veal mince
1 green apple, coarsely grated, gently squeezed to remove excess juice
3 shortcut bacon rashes, finely diced
fennel seeds, to taste
2 puff pastry sheets, thawed
1 egg yolk, whisked
Preheat oven to 180C fan-forced. Line a large baking tray with baking paper.
Combine mince, apple, bacon and fennel seeds in a large bowl. Divide mixture into four.
Cut puff pastry sheets in half, lengthways. Place a ¼ of the mince mixture along the long side of each piece of pastry, shaping the mince into a long sausage shape. Brush long sides of pastry with egg and roll up pastry to enclose filling. Repeat with remaining mince mixture and pastry.
Brush the top of each sausage roll with egg mixture and sprinkle with extra fennel seeds and rock salt. You can either cut each sausage roll into smaller portions or bake as individual long rolls.
Bake for 20-25 minutes or until pastry is golden and cooked through.
Serve warm with your favourite