Ingredients
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
Method
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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.
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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.
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Meanwhile, remove casings from sausages; put meat in large bowl with fennel seeds, garlic, panko and cooled onion and pineapple; season.
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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.
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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.
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Meanwhile, to make Tikka tomato sauce, combine ingredients in a small bowl. Serve sausage rolls warm with sauce and salad.
You might also like to make Fast Ed's spinach, cheese and winter vegetable pastry coil
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