Pork and Fennel Sausage Rolls
Ingredients
Filling
- 1 kg pork mince
- 1 ½ tablespoons salt
- 1 tablespoon sugar
- 1 clove garlic
- 1 tablespoon fennel seeds
- 1 teaspoon ground black pepper
- 1 tablespoon sweet paprika
- ⅓ cup iced water
- 1 ½ tablespoon red wine vinegar
- 2 tablespoons chopped wild fennel
To assemble
- 4 sheets puff pastry (approx. 30 cm by 15 cm)
- 2 egg yolks
- 1 teaspoon cream
Method
Filling
- Combine all ingredients except the water and vinegar, and mix to distribute seasoning.
- Slowly add the water and vinegar and mix in a cake mixer with the paddle attachment until well combined.
To assemble and cook
- Pre-heat oven to 180°C.
- Brush puff pastry sheets with egg yolks, add sausage roll mix and fold over pastry to make a roll.
- Cut sausage rolls into desired size and brush each roll with a mix made from 1 egg yolk and 1 teaspoon cream.
- Cook sausage rolls for approximately 25 minutes or until pastry is golden brown and the sausage rolls are cooked through.