Pork, Fennel and Apple Sausage Rolls


  • ½ large fennel bulb, grated or processed (optional)
  • 1 large carrot, grated or processed
  • 1 large zucchini, grated or processed
  • 1 green apple, grated or processed
  • 500g pork/beef mince
  • 5 sheets of thin “mountain” wraps or Filo pastry
  • ¾ cup breadcrumbs
  • 1 egg (for mixture)
  • 1 tbsp mustard
  • Parsley
  • 1 egg, whisked to brush over rolls
  • Fennel seeds or mixed Italian spice (optional)
  • Olive oil


  • Preheat oven to 200⁰C. Line a large baking tray with baking paper and olive oil
  • Add fennel, carrot, zucchini, green apple, pork mince to a large bowl and stir until well combined
  • Cook in a frying pan for 5-6 minutes or until liquid has evaporated.
  • Transfer back to the bowl and allow to cool for 4-5 minutes (perfect time to prepare any side dishes you may have as well!)
  • Once cooled, add breadcrumbs, egg, mustard and parsley to vegetable and meat mixture.
  • Divide meat mixture into 5 portions. Spread 1 portion along the length of a wrap.
  • Roll the wrap over to enclose the filling. Use whipped egg as ‘glue’ to enclose wrap and prevent it from unraveling.
  • Cut each wrap into 4 mini rolls.
  • Transfer rolls onto tray and brush each one with whisked eggs. Season with salt, pepper and mixed spices.
  • Bake for 30 minutes or until golden

Any leftover sausage rolls can be frozen for up to a month to have on the go!