Name: Pork and Fennel Sausage Rolls
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8
Ingredients: 1 tbs olive oil; 1 fennel bulb cored cored finely chopped medium; 2 garlic cloves finely chopped; 400 g pork mince; 1 tsp lemon rind; 2 eggs; 30 g tasty cheese grated; 2 tbs fresh flat-leaf parsley finely chopped; 3 tsp fennel seeds; 2 sheets butter puff pastry thawed; 2 tsp sesame seeds; 1 *extra tomato sauce *to serve

by Pampas Last updated on 11/11/2020

Pork and fennel are a match made in heaven in these freezer-friendly sausage rolls - not complete without a generous dollop of tomato sauce! - Pampas

Ingredients

1 tbs olive oil
1 fennel bulb cored cored finely chopped medium
2 garlic cloves finely chopped
400 g pork mince
1 tsp lemon rind
2 eggs
30 g tasty cheese grated
2 tbs fresh flat-leaf parsley finely chopped
3 tsp fennel seeds
2 sheets Pampas butter puff pastry thawed
2 tsp sesame seeds
1 *extra tomato sauce *to serve

Method

Step 1

Heat oil in a large frying pan over medium heat. Cook fennel bulb and garlic, stirring, for 8 minutes or until softened and starting to golden. Set aside to cool.
Step 2

Place pork mince, fennel mixture, lemon rind, 1 egg, cheese, parsley and 1 teaspoon fennel seeds in a large bowl. Season with salt and pepper. Using hands, mix until well combined.
Step 3

Preheat oven to 220˚C conventional or 200˚C fan-forced. Line a large baking tray with baking paper.
Step 4

Cut each sheet of pastry into four squares. Place 1/8th of pork mixture along one side of a square of pastry and roll to enclose. Place, seam-side down, on tray. Repeat with remaining pastry sheets and pork mixture to make another seven rolls.
Step 5

Whisk remaining egg in a small bowl with fork until smooth and brush egg over rolls. Sprinkle with sesame seeds and remaining fennel seeds. Bake for 25 minutes or until pastry is golden and puffed and filling is cooked through. Serve warm with tomato sauce.

Recipe Notes

from Australia’s Best Recipes team

Tip: To store sausage rolls, freeze after assembling before brushing with egg. Then place rolls on a baking tray lined with baking paper and freeze again. Once frozen, place in a snap-lock bag and freeze for up to 1 month. No need to thaw them before baking, but they will take a little longer.