1 large red onion, sliced thinly
Olive oil spray
225g can pineapple slices, drained
500g Italian-style pork sausages
1 tsp fennel seeds
1 clove garlic, crushed
1/3 cup panko breadcrumbs
Sea-salt flakes and freshly ground black pepper, to season
2 sheets puff pastry, thawed
1 free-range egg, beaten
2 tsp black mustard seeds
Salad, to serve
TIKKA TOMATO SAUCE
1/2 cup tomato sauce
1 tsp tikka curry paste
Preheat air fryer at 150°C for 3 minutes. Grease air fryer basket, add onions, spray with olive oil spray. Cook for 10 minutes or until golden. Transfer to a plate to cool.
Increase air fryer temperature to 200°C. Put pineapple in basket, spray with olive oil spray. Cook for 8 minutes or until caramelised. Transfer to plate with onions. Once cool, coarsely chop onions and pineapple.
Meanwhile, remove casings from sausages; put meat in large bowl with fennel seeds, garlic, panko and cooled onion and pineapple; season.
Preheat air fryer to 200°C. Put pastry on a clean work surface. Divide filling evenly between sheets, press into a sausage shape along one edge of the pastry. Brush the opposite side with egg. Roll up firmly to enclose filling and put seam-side down. Cut in half horizontally, brush with egg and sprinkle with mustard seeds.
Grease air fryer basket, cook sausage rolls for 15 minutes or until golden. Turn rolls over and cook for a further 5 minutes or until bases are golden and cooked through.
Meanwhile, to make Tikka tomato sauce, combine ingredients in a small bowl. Serve sausage rolls warm with sauce and salad.