Ingredients

Rough puff pastry

• 250g butter, cold & diced
• 325g plain flour
• 1/2tsp salt
• 5-8 tbsp cold water

Filling

• 400g Pork sausage meat
• 1 Granny Smith apple, peeled & grated
• 2 tsp fennel seeds, crushed
• 1 tsp dijon mustard
• Salt & pepper 
• 1 egg, for egg wash 
   

Tools

• Stand mixer

Method

1. For the pastry, into the bowl of the Kenwood stand mixer, fitted with the kbeater attachment, add in the sieved flour and salt.
2. To this add the fridge cold, diced butter and mix for about 10-15 seconds.
3. You need to have large chunks of butter at this point so don’t overmix.
4. To this add enough cold water to bring the dough together, you are looking for a slightly crumbly dough, rather than a wet dough.
5. Wrap with cling film and rest for 20min in the fridge.
6. Lightly flour your work surface and roll the rested dough into a rectangle, about 12in x 4in. 
7. Lightly dust with more flour if dough is sticking.
8. Fold the bottom third up to the centre, then the top third down over that. 
9. Wrap in cling film and chill for 15 minutes.
10. Again, lightly flour your work surface and pastry. Have the pastry with the closed folded edge to your left. Roll and fold again, and chill for another 15min. 
11. Repeat this roll, fold and chill process again two more times. 
12. Chill finished pastry for 30min before using.
13. To make the sausage filling, into a bowl add the sausage meat, grated apple, fennel seeds, mustard, salt & pepper. Mix well.
14. Place this into a piping bag and set aside.
15. To assemble, roll the rested pastry to 10in x 15in.
16. Cut in half lengthways leaving two strips 5in x 15in.
17. Pipe a layer of the sausage meat down each strip.
18. Egg wash the edges of the pastry and roll up to seal in the sausage meat.
19. Cut each long roll into 4 large or 8 small sausage rolls.
20. Egg wash each sausage roll and score the top with a sharp knife.
21. Pop these into the fridge while you preheat your oven.
22. Set the oven at 220C/200C fan and bake the sausage rolls for 35/40 minutes.
23. Remove and allow to cool slightly and serve with a side of tomato chutney.

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