苹果，小茴香猪肉香肠卷 （Pork, Apple and Fennel Sausage Rolls)

那天看到QiQi的金枪鱼千层酥皮很香脆很吸引，乘着假日心情很好，也来做做酥皮。最近一直在做甜的，酥皮就选择包个咸的好了。在君之的帖子里也提到，酥皮给新手是件难事，一点也被错。我也很害怕做酥皮，曾经杆皮杆到这里漏油那里歪歪的，穿洞了补一下，捏紧一下之类的pattern统统都做过。但是，错一次，经验就累积一次，这样一次又一次，肯定有成功的一次不是吗？ 今天的酥皮我知道一定成事，第一：心情佳，第二：有时间等，第三：揉面前和面粉牛油讲好了，今天要听话。。。呵呵。。

酥皮是跟着君之做的， 材料都写在这里， 但是做法就请击这里也跟着君之做吧。他步骤详细得很。

材料：

低筋粉220克，高筋粉30克，黄油40克，细砂糖5克，盐1.5克，水125克，黄油180克(裹入用)

至于馅料是用最近买的新书里（Mastering the Art of Baking)的食谱：

Ingredients:

1 tbs fennel seeds

1 tbs olive oil

1 small fennel bulb, trim and finely chopped

2 garlic cloves, finely chopped

60g chopped pancetta

pinch of allspice

300g good quality pork sausages, remove from their casings

300g minced pork

60g breadcrumbs

1 small green apple (peeled and coarsely grated)

¼  cup roughly chopped flat parsley

1 tbs worcestershire sauce
1 tbs soy sauce
1 egg yolk

puff pastry

1 egg, lightly whisked with 2 tsp water

1 tbs sesame seeds

Method:

1） Heat a small non-stick frying pan over medium heat. Add 3 tsp of fennel seeds and cook, shaking the pan for 30 secs until fragrant. Use a mortar and pastle to grind the seeds to a powder.

2） Heat the olive oil in a medium frying pan over medium low heat, Add the chopped fennel and cook, stirring for 5 mins. Add the garlic and pancetta and cool for a further 5 mins or until fennel is golden and tender. Add the ground fennel and the all spice and cook for 30 sec or until aromatic. Set aside to cool.

3） Combine the sausage meat, mince pork, cooled fennel mixture, breadcrumb, apple, parsley and egg yolk in a large bowl. Season well with worcestershire and soy sauce, salt and pepper.

4） Preheat oven to 190C.  Line baking tray with baking paper.

5） Roll out the pastry to 36cm x 25cm. Divide the puff pastry into 3 equal sizes (12cm x 25cm). Shape the meat mixture into log shape and place on the centre of pastry. Brush the edges well with egg wash. Fold the pastry over to enclose the filling, overlapping the edges and pressing to seal. Transfer to a tray and refrigerate for 20 minutes to rest.

6） Cut the sausage rolls into 5cm each. Combine the remaining of the fennel seeds and the sesame seeds in a small bowl. Brush the sausage rolls with the egg wash and sprinkle with seed mixture. Bake for 25- 30 mins or until puffed and golden.

Recipe adapted from : Mastering the Art of Baking by Anneka Manning pg 298.