Pork & Fennel Sausage Rolls
February 25, 2015
Categories: Snacks, Pork, Vegetables, Fennel, Garlic, Appetizers, Add it in the lunch box, Cooking For A Crowd, Quick Meals, Birthday, Entertaining, Oven Bake, Refrigerated Dough more
"From Ben Middleton a 2012 Australian Masterchef finalist."
- Serving Size: 1 (104.4 g)
- Calories 386.2
- Total Fat - 25.4 g
- Saturated Fat - 5.6 g
- Cholesterol - 47.8 mg
- Sodium - 441.4 mg
- Total Carbohydrate - 24.5 g
- Dietary Fiber - 1.8 g
- Sugars - 2.7 g
- Protein - 14.9 g
- Calcium - 38.9 mg
- Iron - 2.1 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Preheat oven to 180C.
Saute the garlic, shallots, chilli and fennel in the oil over a medium heat for 3 minutes.
Add 2 tablespoons fennel seeds and thyme leaves, stir for one minute util aromatic and then add the apple, carrot and cook for a further 3 minutes.
Allow the mixture to cool.
In a bowl, combine the pork mince with the vegetable mix, then add salt, pepper and breadcrumbs and sing your hands, mix the meat thoroughly for about 3 minutes to bring the mixture together.
Roll our the pastry and cut into 6 long rectangles, 15cm by 30cm.
Divide the filling into 6 even portions and roll each portion into a 30cm long x 3cm diameter log.
Beat the egg in a dish for the egg wash.
Place each log in the centre of the pastry and brush one long edge with the egg wash and then lift the non-washed egg and roll it firmly over the filling to join with the egg wash side underneath.
Cut each roll into 3 even pieces and place on a baking tray.
Finish each roll with egg was on top and sprinkle with remaining fennel seeds.
Bake for 3 minutes or until golden brown
Tips & Variations
No special items needed.