Empire Pastry, Pork and Fennel Rolls with Grated Apple, Bacon and Smokey Tomato Relish

Heat oven to 190 degrees. Prepare a baking tray by lining it with baking paper. Dice ³⁄₄ of the middle speck bacon into small pieces. Reserve the rest for another recipe. Grate apples and place aside. Dice finely or grate onion.

Heat a pan with a little oil and add onion and bacon cook for 3-4 minutes. Add half the fennel seeds (reserve the rest for step 4) and cook for a further 1 minute. Remove from heat and leave to cool slightly.

In a bowl mix together the pork mince, grated apple, cooked onion, bacon and fennel seeds. Mix through thoroughly. Season with a little salt and pepper.

Halve puff pastry sheets. Divide mince into 3 logs, place each along a pastry edge (use left over pastry for cheese scrolls). Roll pastry tightly over mince, seam-side down. Cut each log into two rolls. Brush with milk and sprinkle with fennel seeds. Bake for 22–25 minutes until golden and cooked through.

Toss coleslaw veg with Dijon mustard & mayonnaise dressing in a bowl. Arrange golden sausage rolls on a board or platter. Serve with smokey tomato relish and fresh coleslaw on the side. Enjoy!

Heat oven to 190 degrees. Prepare a baking tray by lining it with baking paper. Dice middle speck bacon into small pieces. Grate apples and place aside. Dice finely or grate onion.

Heat a pan with a little oil and add onion and bacon cook for 3-4 minutes. Add half the fennel seeds (reserve the rest for step 4) and cook for a further 1 minute. Remove from heat and leave to cool slightly.

In a bowl mix together the pork mince, grated apple, cooked onion, bacon and fennel seeds. Mix through thoroughly. Season with a little salt and pepper.

Halve puff pastry sheets. Divide mince into 4 logs, place each along a pastry edge. Roll pastry tightly over mince, seam-side down. Cut each log into two rolls. Brush with milk and sprinkle with fennel seeds. Bake for 22–25 minutes until golden and cooked through.

Toss coleslaw veg with Dijon mustard & mayonnaise dressing in a bowl. Arrange golden sausage rolls on a board or platter. Serve with smokey tomato relish and fresh coleslaw on the side. Enjoy!

Heat oven to 190 degrees. Prepare a baking tray by lining it with baking paper. Dice middle speck bacon into small pieces. Grate apple and place aside. Dice finely or grate onion.

Heat a pan with a little oil and add onion and bacon cook for 3-4 minutes. Add half the fennel seeds (reserve the rest for step 4) and cook for a further 1 minute. Remove from heat and leave to cool slightly.

In a bowl mix together the pork mince, grated apple, cooked onion, bacon and fennel seeds. Mix through thoroughly. Season with a little salt and pepper.

Halve puff pastry sheet. Divide mince into 2 logs, place each along a pastry edge. Roll pastry tightly over mince, seam-side down. Cut each log into two rolls. Brush with milk and sprinkle with fennel seeds. Bake for 22–25 minutes until golden and cooked through.

Toss coleslaw veg with Dijon mustard & mayonnaise dressing in a bowl. Arrange golden sausage rolls on a board or platter. Serve with smokey tomato relish and fresh coleslaw on the side. Enjoy!

Heat oven to 190 degrees. Prepare a baking tray by lining it with baking paper. Dice middle speck bacon into small pieces. Grate apple and place aside. Dice finely or grate onion.

Heat a pan with a little oil and add onion and bacon cook for 3-4 minutes. Add half the fennel seeds (reserve the rest for step 4) and cook for a further 1 minute. Remove from heat and leave to cool slightly.

In a bowl mix together the pork mince, grated apple, cooked onion, bacon and fennel seeds. Mix through thoroughly. Season with a little salt and pepper.

Halve puff pastry sheet. Divide mince into 2 logs, place each along a pastry edge. Roll pastry tightly over mince, seam-side down. Cut each log into two rolls. Brush with milk and sprinkle with fennel seeds. Bake for 22–25 minutes until golden and cooked through.

Toss coleslaw veg with Dijon mustard & mayonnaise dressing in a bowl. Arrange golden sausage rolls on a board or platter. Serve with smokey tomato relish and fresh coleslaw on the side. Enjoy!

Heat oven to 190 degrees. Prepare a baking tray by lining it with baking paper. Dice middle speck bacon into small pieces. Grate apple and place aside. Dice finely or grate onion.

Heat a pan with a little oil and add onion and bacon cook for 3-4 minutes. Add half the fennel seeds (reserve the rest for step 4) and cook for a further 1 minute. Remove from heat and leave to cool slightly.

In a bowl mix together the pork mince, grated apple, cooked onion, bacon and fennel seeds. Mix through thoroughly. Season with a little salt and pepper.

Halve puff pastry sheet. Divide mince into 2 logs, place each along a pastry edge. Roll pastry tightly over mince, seam-side down. Cut each log into two rolls. Brush with milk and sprinkle with fennel seeds. Bake for 22–25 minutes until golden and cooked through.

Toss coleslaw veg with Dijon mustard & mayonnaise dressing in a bowl. Arrange golden sausage rolls on a board or platter. Serve with smokey tomato relish and fresh coleslaw on the side. Enjoy!

Heat oven to 190 degrees. Prepare a baking tray by lining it with baking paper. Dice middle speck bacon into small pieces. Grate apple and place aside. Dice finely or grate onion.

Heat a pan with a little oil and add onion and bacon cook for 3-4 minutes. Add half the fennel seeds (reserve the rest for step 4) and cook for a further 1 minute. Remove from heat and leave to cool slightly.

In a bowl mix together the pork mince, grated apple, cooked onion, bacon and fennel seeds. Mix through thoroughly. Season with a little salt and pepper.

Halve puff pastry sheet. Divide mince into 2 logs, place each along a pastry edge. Roll pastry tightly over mince, seam-side down. Cut each log into two rolls. Brush with milk and sprinkle with fennel seeds. Bake for 22–25 minutes until golden and cooked through.

Toss coleslaw veg with Dijon mustard & mayonnaise dressing in a bowl. Arrange golden sausage rolls on a board or platter. Serve with smokey tomato relish and fresh coleslaw on the side. Enjoy!