INGREDIENTS – MAKES EIGHT
PASTRY:
Strong flour – 200g
Salt – ½ tsp
Chilled butter – 200g cubed
Chilled water – 40g
FILLING:
Pork sausages – 450g
Green apple – 1 (peeled and grated)
Fennel – 2 tsp
Salt & Pepper to taste
1 beaten egg for brushing and finishing
METHOD: PASTRY
1. Preheat your oven to 190c. Mix the flour and salt together in a mixing bowl.
2. Add the butter and rub in using your fingertips. Stop when the butter is pea-sized. It will not be completely mixed in.
Add the cubed butter and rub in using your fingertips. Stop when the butter is pea-sized, then add enough chilled water to make a shaggy dough – you may not need all of it
3. Add enough chilled water to make a shaggy dough – you may not need all of it.
4. Turn the dough out onto your work surface and work the dough with your hands into a ball. Flatten slightly and wrap your disc of dough in cling film.
5. Chill in the fridge for 30 minutes.
6. Once chilled, remove the pastry dough from the fridge and dust your work surface with flour.
Turn the dough out onto your work surface and work the dough with your hands into a ball. Flatten slightly and wrap your disc of dough in cling film before chilling
Remove the pastry dough from the fridge and dust your work surface with flour before rolling the pastry out. Roll the pastry out to a 30 x 15cm rectangle, then take the short ends of the rectangle and fold towards the middle of the dough. Repeat again to form a book
7. Roll the pastry out to a 30 x 15cm rectangle, then take the short ends of the rectangle and fold towards the middle of the dough. Repeat again to form a book.
8. Repeat step 6 and rest the dough in the fridge for a further 30 minutes. While the dough is resting, make your filling.
METHOD: FILLING
1. Remove the sausages from their casings and place in a large mixing bowl.
2. Peel and grate the apple and add to the pork along with the fennel, salt and pepper.
Peel and grate the apple and add to the pork along with the fennel, salt and pepper
3. Mix to combine and shape into two logs both around 30cm long and wrap in cling film. Rest in the freezer.
4. Now split the dough into 2 portions, roll each portion into a rectangle 15 x 30cm.
5. Lay half your sausage mixture down each piece of dough length ways in a cylinder shape, leaving a 1-2cm edge.
Mix to combine and shape into 2 logs 30cm long and wrap in clingfilm. Rest in the freezer
6. Brush the long edge with beaten egg and tightly fold the pastry over the sausage mixture until the edges meet each other.
7. Turn the sausage logs over and cut into 8cm lengths, brush with egg and top with fennel seeds.
8. Rest in the freezer for 20 minutes.
9. Bake on a greased baking tray for 20 minutes. Enjoy!
Brush the long edge with beaten egg and tightly fold the pastry over the sausage mixture until the edges meet each other
Turn the sausage logs over and cut into 8cm lengths, brush with egg and top with fennel seeds before resting and baking