Ingredients

• small handful plain flour
• 375g/13oz sheet all-butter puff pastry
• 400g/14oz sausages
• 2 tsp fennel seeds
• or to taste
• salt and freshly ground black pepper
• 1 free-range egg
• beaten
• 1 large Bramley apple
• cored and chopped
• 400ml/14fl oz apple juice
• 7 cardamom pods

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Lightly flour a work surface and roll out the puff pastry to 30x20cm/12x8in.
• Remove the skin from the sausages and spread the sausage meat over the pastry
• leaving a small border around the edges.
• Scatter the fennel seeds over the sausage meat and season generously with salt and freshly ground black pepper.
• Brush the edges with a little beaten egg.
• With the long end facing you
• roll both short sides of the pastry in towards the centre so they meet in the middle
• brushing with egg wash as you go.
• Cut the roll into 8-10 finger thick slices. Place each one flat on a baking tray.
• Brush with a little more egg and then bake for 10-15 minutes
• or until golden.
• For the sauce
• add the chopped apple to a pan with the apple juice and bring to the boil.
• When the apples have softened
• mash them with a fork or potato masher.
• Crack open the cardamom pods and add the seeds to the sauce.
• Serve the pastries with the apple sauce.