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Courtney Roulston makes perfect footy finals finger food

Chef and Coles ambassador Courtney Roulston joined us to help get the footy finals finger food prep underway with some delicious pork, apple and fennel sausage rolls.

PORK, APPLE & FENNEL SAUSAGE ROLLS

MAKES 16 PIECES

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Prep time: 10 minutes

Cook time: 40 minutes

Ingredients –

2 tablespoons olive oil

1 large brown onion, diced

2 large cloves garlic, finely chopped

Sea salt and pepper to taste

2 granny smith apples, finely chopped or grated

½ teaspoon dried chilli flakes-optional

1 teaspoon fennel seeds, crushed, plus extra to garnish

500g Pork mince

1 tablespoons thyme leaves

½ cup Flat leaf parsley, chopped

1/3 cup breadcrumbs

2 sheets frozen puff pastry, thawed

1 egg for brushing

Method –

Step 1. Heat the oil in a non-stick frying pan over a medium heat. Cook the onion and garlic until softened then add in apple, dried chilli flakes and fennel seeds. Season with a pinch of salt and pepper and cook, stirring for 4-5 minutes, or until the apples are caramelized. Remove from the heat and allow to cool.

Step 2. Pre heat the oven to 180 degrees C. Place the pork mince, thyme, parsley, breadcrumbs and cooled apple mixture into a large mixing bowl. Mix well until combined then divide into 4 even portions.

Step 3. Place the puff pastry onto a clean work surface and cut in half down the middle so you have 4 even rectangles of pastry. Place the pork mixture along the edge of the pastry, leaving a 2cm boarder then roll over into a log shape and seal the edge either with clean hands, or you can use a fork to crimp. Repeat with all 4 pieces pf pastry then carefully place onto a lined oven tray.

Step 4. Brush the top of the pastry with egg wash and lightly scatter with extra fennel seeds. Bake in the oven for 25-30 minutes or until the pastry is golden and the pork mixture is cooked through.

Cut into smaller rolls and serve warm with tomato sauce.

Sunrise has a commercial arrangement with Coles.

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