The perfect appetizers to entertain or just to snack on through the day. This recipe by Maggie Beer is so easy so put together, try it today!



600g free range pork mince with a good amount of fat
500g beef brisket mince
120g red onion finely chopped
2 tbspn dijon mustard
2 tbspn fennel seeds toasted and ground
1 tbspn lemon thyme leaves finely chopped
1 tbspn salt
½ tbspn freshly ground black pepper
5 sheets (30cm x 20cm) butter puff pastry
2 free range egg yolks
2 tbspn full cream milk
1 tbspn extra fennel seeds to garnish
2 tbspn Cabernet Barbeque Sauce to serve



Place the mince, onion, mustard, fennel seeds, thyme, salt and pepper into a large mixing bowl and using your hands, mix together until well combined.

Lay the 5 sheets of pastry out onto your workbench, then  divide the mince mixture into 5 even portion. Shape each of the portions into 30cm sausages and place along the edge of the pastry.

Meanwhile, to make the egg wash, place the egg yolks and milk into a small bowl and mix well.

Preheat fan forced oven to 190C.

Roll each pastry sheet to enclose the mince, brushing the closing edge with egg wash to allow to the pastry to stick to itself. Position each of the rolls onto a lined tray, ensuring the pastry seam is underneath, then place into the fridge for 30 minutes to allow the pastry to firm up.

Remove from the fridge and cut each o f the rolls into 7 even pieces. Space piece out evenly on tray, brush with egg wash ad sprinkle with some whole fennel seeds.

Place into preheated oven and bake for 20-25 minutes until golden brown.

Remove from the oven and allow to sit for 3-4 minutes, then place onto a platter and serve with Cabernet Barbeque Sauce.