01 -
Place puff pastry sheets on a lightly floured counter or parchment paper to thaw at room temperature.
02 -
Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
03 -
Heat olive oil in a skillet over medium heat. Add apple and onion, sautéing until softened, about 3-4 minutes. Add garlic and cook for an additional 30 seconds until fragrant. Set aside to cool completely.
04 -
In a large bowl, combine ground pork, cooled sautéed vegetables, Parmesan cheese, panko breadcrumbs, mustard, 1 beaten egg, crushed fennel seeds, chopped sage, thyme, salt, and pepper. Mix thoroughly until evenly combined. Refrigerate mixture while preparing the pastry.
05 -
Roll out each puff pastry sheet on a lightly floured surface and cut each sheet in half lengthwise to create four rectangles.
06 -
Divide the chilled sausage mixture into 4 equal portions. Shape each portion into a log and place down the center of each pastry rectangle.
07 -
Beat the remaining egg and brush along the edges of the pastry. Fold the pastry over the sausage filling, sealing the edges firmly. Brush the tops with beaten egg for a golden finish.
08 -
Cut each log into 5 even pieces, creating 20 rolls total. Arrange on the prepared baking sheet with space between each roll. Bake for 23-25 minutes until golden brown and crisp, and the internal temperature reaches 71°C (160°F).