•1 medium Granny Smith apple, cored and roughly chopped
•1 medium brown onion, roughly chopped
•2 garlic cloves
•½ cup panko breadcrumbs
•¼ cup pine nuts
•1 teaspoon ground cumin
•1 ½ teaspoon fennel seeds, finely crushed
•2 tsp pomegranate molasses (optional)
•3 sheets frozen butter puff pastry
•1 egg, lightly beaten
•sesame seeds, for sprinkling
•tomato chutney, to serve
1.Preheat oven to 220˚C fan-forced.
2.Place pork mince into a large bowl.
3.Place apple, onion and garlic in a small food processor. Process until finely chopped. Add apple mixture, breadcrumbs, currants, pine nuts, cumin, fennel seeds and pomegranate molasses (if using) to pork mince.
4.Season with salt and pepper. Lightly beat 1 egg and add to mixture. Using clean hands, mix until very well combined.
5.Whisk remaining egg in a cup. Place frozen pastry onto a clean bench to defrost.
6.Cut pastry sheets in half. Divide sausage mixture into 6 equal portions. Form into sausage shapes and place down the centre of each piece of pastry. Roll to enclose filling, placing pastry seam underneath. Place seam-side down on a large baking tray lined with baking paper. Brush with egg. Sprinkle with sesame seeds. Score each pastry roll crossways twice.
7.Bake for 25-30 minutes or until golden and cooked through. Cool on pan for a few minutes. Slice sausage rolls and serve with tomato chutney.