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Pork and Fennel Sausage Rolls

Time Preperation:0:30 | Cooking: 0:40
Serves: 12

These pork and fennel sausage rolls are easy to make and are so good. Try makeing these sausage rolls with your home made puff pastry. Try these pork and fennel sausage rolls tonight.


30ml extra virgin olive oil
6 garlic cloves, finely chopped
40g fennel seeds, finely chopped
4 thyme sprigs, leaves picked
150g brown onions, finely chopped
150g celery, finely chopped
150g carrots, finely chopped
1.2 kg lean minced pork
40g dry breadcrumbs
20g salt
15g white pepper
1 quantity puff pastry recipe here
Egg wash for brushing
Fennel seeds, for sprinkling

If you like this recipe you will love the book that inspired it. Bourke St Bakery


Heat the oil in a saucepan over medium heat.

Add the garlic and cook for 30 seconds. Add the fennel seeds and thyme and stir together for 1 minute, or until aromatic. Add the onion and celery and cook for 5 minutes, or until the onion has softened.

Add the carrots and cook for about 20 minutes, stirring often, until the vegetables are mushy.

Remove from the heat and allow to cool.

Put the pork mince into a large bowl and add the cooled vegetables, breadcrumbs, salt and white pepper.

Using your hands, mix the meat quite forcefully for 3 minutes to thoroughly combine.

At this stage it is best to roll up a little ball of the meat mixture and cook it in a hot frying pan for 2 minutes to check the flavour.

You may find it is too salty, however once the mix is encased in pastry the saltiness should even out. But if you cannot taste the salt at all then you need to add a pinch or two more.

Roll out the puff pastry into a rectangle, about 92 x 32 cm. Cut the pastry into six rectangles about 15 x 30 cm each.

Preheat the oven to 200C.

Divide the filling mixture into six even-sized portions.

On a clean work surface, roll each portion out into a 30cm log with a 3cm diameter.

Place each log lengthways in the centre of a pastry rectangle and brush one long edge with egg wash.

Firmly fold the pastry over, pressing to enclose the log tightly, leaving the ends open. Cut each roll into two even-sized pieces and place on baking trays lined with baking paper, seam side down.

Brush the top of each roll with egg wash and sprinkle with fennel seeds. Reduce the oven temperature to 190C and bake for 35-40 minutes, or until they are a golden brown roll of steaming oozing goodness

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