PREP TIME: 25 MINUTES
AIR FRY: 15 MINUTES
INGREDIENTS:
- 1 peeled, and grated apple
- 1/2 cup grated vintage cheddar
- 2 chopped green onions
- 2 crushed garlic cloves
- 2 tbsp chopped fresh flat-leaf parsley
- 2 tsp fresh or dried thyme leaves
- 2 lightly beaten eggs
- 100-200 grams of cheddar cheese
- 2-3 sheets of slightly thawed frozen puff pastry
- 2 tsp sesame seeds
- tomato relish (optional)
INSTRUCTIONS:
- Place mince, apple, cheddar, onion, garlic, parsley, thyme, and half the egg in a bowl. Season with salt and pepper. Mix well to combine.
- Place one sheet of pastry on a flat surface. Cut in half to form two large rectangles. Leaving a 1cm edge, spoon 1/3 cup mince mixture along one long side of each piece of pastry. Brush the edges with a little of the remaining egg.
- Roll up pastry to enclose filling. Trim ends. Cut each roll into 3 pieces. Place rolls seam-side down, on a baking paper-lined tray. Repeat with pastry, mince and egg.
- Brush the tops of the rolls with egg. Score lines into the tops of rolls with a small knife. Sprinkle with fennel and sesame seeds. Season with salt and pepper.
- Preheat air fryer to 200C. Cook sausage rolls, in batches, for 10 to 15 minutes until golden and puffed. Serve with tomato relish.
