Flaky Pork Apple Rolls

This flaky puff pastry wrapped around a savory pork filling has been my go-to party appetizer for years. The combination of ground pork seasoned with fresh herbs, apple, and fennel creates an irresistible bite that disappears quickly at every gathering.

I first made these sausage rolls for a holiday gathering when I was scrambling for an impressive but easy appetizer. They were such a hit that friends now request them specifically whenever we have potlucks or watch sporting events together.

Ingredients

• Ground pork creates the perfect base for these rolls with just the right amount of fat for flavor and juiciness
• Fresh sage and thyme bring earthy aromas that complement the pork beautifully
• Apple adds unexpected sweetness and moisture to balance the savory elements
• Fennel seeds provide a subtle licorice note that elevates the entire flavor profile
• Puff pastry sheets make these impressive with minimal effort always look for all butter varieties for the best flavor
• Parmesan cheese brings umami richness that makes these irresistible
• Panko breadcrumbs help maintain the perfect texture so the filling stays moist but not soggy

Step-by-Step Instructions

Prepare the Pastry

Allow your puff pastry to thaw completely on a lightly floured surface or parchment paper. This usually takes about 40 minutes at room temperature. Properly thawed pastry should be cold but pliable enough to unfold without cracking.

Preheat and Prep

Set your oven to 400°F and gather all ingredients. This recipe moves quickly once you start assembling so having everything measured and ready makes the process much smoother.

Sauté the Aromatics

Heat olive oil in a skillet over medium heat then add your finely chopped apple and onion. Cook them gently until they soften about 3 to 4 minutes. The apple should maintain some texture while the onion becomes translucent. Add the minced garlic at the very end cooking for just 30 seconds until fragrant. This prevents bitter garlic flavor from developing. Allow this mixture to cool completely before mixing with raw meat.

Mix the Filling

In a large bowl combine your ground pork sautéed vegetables Parmesan panko breadcrumbs mustard one egg fennel seeds sage thyme salt and pepper. Mix thoroughly but gently until everything is evenly incorporated. Avoid overmixing which can make the filling tough. Refrigerate this mixture for about 15 minutes to firm up which makes it easier to shape.

Shape and Roll

Roll out each puff pastry sheet on a lightly floured surface and cut each sheet in half lengthwise. Divide your chilled sausage mixture into four equal portions. Shape each portion into a long log about 1 inch in diameter down the center of each pastry rectangle. Leave about an inch of pastry on either side for sealing.

Seal and Prepare

Beat your remaining egg in a small bowl and brush it along the edges of the pastry. This egg wash acts as glue to seal your rolls. Fold the pastry over the sausage mixture and press firmly to seal. Brush the tops of each roll with more egg wash which will create that beautiful golden finish during baking.

Cut and Bake

Using a sharp knife cut each log into 5 even pieces. Place them seam side down on a parchment lined baking sheet leaving about an inch between each roll to allow for expansion. Bake for 23 to 25 minutes until the pastry is puffed and golden brown and the filling reaches an internal temperature of 160°F.

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The fennel seeds are honestly my secret weapon in this recipe. I discovered their importance when I accidentally doubled the amount once and was amazed at how they transformed the flavor profile. My family now considers these sausage rolls our official holiday tradition served every Christmas Eve alongside mulled wine.

Make Ahead Options

These sausage rolls are perfect for planning ahead. You can prepare the filling up to 2 days in advance and keep it refrigerated. Alternatively assemble the entire rolls then freeze them unbaked on a baking sheet. Once frozen transfer to freezer bags where they'll keep for up to 3 months. When ready to serve bake directly from frozen adding about 10 minutes to the baking time. This has saved me countless times when unexpected guests arrive.

Perfect Pairings

Serve these sausage rolls with a variety of dipping options to elevate the experience. My personal favorites include a tangy whole grain mustard apple chutney or a simple honey sriracha mayo. For a complete appetizer spread pair with a cheese board fresh fruit and a crisp white wine like Sauvignon Blanc or a light beer. The acidity cuts through the richness of the pastry making each bite feel fresh.

British Heritage with a Twist

Sausage rolls have been a staple in British cuisine for centuries traditionally served as pub food or quick snacks. My version incorporates the classic elements but adds refinement with fresh herbs apple and Parmesan. While purists might raise an eyebrow these additions create a more complex flavor profile that honors the original while bringing something new to the table. I learned this approach from my grandmother who always said good cooking respects tradition but isn't afraid to improve upon it.

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Recipe FAQs

→ Can I make these sausage rolls ahead of time?

Yes! You can prepare the sausage rolls up to the point of baking, then refrigerate for up to 24 hours. Alternatively, freeze unbaked rolls for up to 3 months. When ready to serve, bake directly from frozen, adding about 5-7 minutes to the cooking time.

→ What can I substitute for pork in this recipe?

Ground chicken, turkey, or a plant-based meat alternative can replace pork. Each will provide a different flavor profile, but the seasonings in the recipe will still work beautifully. You may need to adjust the salt and fat content slightly depending on your substitute.

→ How do I know when the sausage rolls are fully cooked?

The pastry should be golden brown and crisp, and the internal temperature of the meat filling should reach 160°F (71°C). If you don't have a thermometer, cut one roll open to ensure the meat is no longer pink inside.

→ What dipping sauces pair well with these rolls?

Dijon mustard, apple chutney, or cranberry sauce complement the savory flavors perfectly. For something creamy, try a herb-infused mayo or a simple mix of sour cream with chives.

→ Can I use store-bought sausage instead of making the filling?

Absolutely! Remove casings from about 1 pound of high-quality sausages and use the meat as your filling. Italian sausage, breakfast sausage, or traditional British bangers all work well. You may want to reduce the added salt since commercial sausages are already seasoned.

→ How should I store and reheat leftover sausage rolls?

Store cooled sausage rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through and crisp again. Avoid microwaving as this will make the pastry soggy.