Homemade Pork & Fennel Sausage Rolls
Servings: 24 rolls
Ingredients
- 750 g pork mince (20% fat)
- 1 brown onion, finely grated
- 3 cloves garlic, minced
- 1 tsp fennel seeds, toasted and crushed
- 1 tbsp fresh sage, chopped
- 1 tsp smoked paprika
- 1 cup fresh breadcrumbs
- 60 mL milk
- 1 egg
- 4 sheets puff pastry, thawed
- 1 egg, beaten, for washing
- 1 tbsp extra fennel seeds, for the top
- Salt and pepper
Instructions
- Preheat oven to 200°C fan.
- Soak breadcrumbs in milk for 5 minutes.
- Combine pork, onion, garlic, fennel, sage, paprika, soaked breadcrumbs, egg, salt and pepper. Mix with one direction for 1 minute until tacky.
- Cut each pastry sheet in half. Lay a log of filling along the long edge of each rectangle. Roll up. Press to seal.
- Slice each roll into 6 pieces. Place on lined trays seam-side-down.
- Brush with beaten egg. Sprinkle with extra fennel seeds.
- Bake 25-30 minutes until deep golden and the filling is cooked through.
- Cool 5 minutes before serving. Tomato sauce, mustard, or chutney.