Sausage Rolls with Native Cinnamon Myrtle & Roasted Wattleseed

1. Heat 2 tbsp of butter in a nonstick pan. Add the onions and honey and saute over medium heat until the onions start to turn golden brown, approx 15.
2. Add TASC Flaked Cinnamon Myrtle, apple, garlic and apple cider vinegar and cook for another 20-30 minutes, until the liquid is reduced and the apple mix is well caramelised. Add sea salt and cook for a few more minutes. Set aside to cool
3. Preheat oven to 190°C and line a baking tray with baking paper.
4. Combine pork mince, caramelised apple and onion mixture, TASC Ground Roasted Wattleseed, breadcrumbs, melted butter, sea salt and pepper in a large bowl. Mix well with your hands or a spoon, until everything is mixed through well. Divide the mix in to four portions.
5. Place a defrosted sheet of puff pastry onto a lightly floured work surface, and cut it in Divide the sausage roll mixture into four equal portions. Place a single portion of the filling along one long edge of the puff pastry rectangle, evenly. Brush edges with a little egg wash, and carefully roll the pastry sheet around the sausage roll filling, until the ends overlap by about 1 cm. Repeat with remaining puff pastry and sausage roll mixture until you have four long sausage rolls.
6. Using a sharp knife, cut each length into four even Place the individual sausage rolls on the baking tray, slightly apart.
7. Use a small sharp knife to make two slits on the top of each sausage roll. Brush the tops and sides with egg wash and sprinkle some TASC Ground Roasted Wattleseed and a little sea salt.
8. Bake in the oven for 20 – 30 minutes, or until they are puffed and golden brown.
9. Remove from the oven and allow them to rest for a few minutes.

Serve warm with your favourite tomato sauce or chutney.