Recipe

Pork and fennel sausage rolls

Flaky pastry and pork mince with fragrant fennel. Yes please!

  • 50 mins cooking
  • Makes 8 Item
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Ingredients

Pork and fennel sausage rolls
  • 1 tablespoon olive oil
  • 1 fennel bulb (300g), trimmed, chopped finely
  • 3 clove garlic, crushed
  • 400 gram minced pork
  • 2 eggs
  • 1/2 cup (35g) stale breadcrumbs
  • 1/4 cup (30g) grated cheddar
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely grated lemon rind
  • 2 sheets puff pastry
  • 1 teaspoon fennel seeds
  • 1 teaspoon white sesame seeds

Method

Pork and fennel sausage rolls
  • 1
    Heat oil in a large frying pan over medium heat; cook fennel, stirring, for 10 minutes or until softened. Stir in garlic; cook until fragrant. Cool.
  • 2
    Combine fennel mixture, pork, 1 egg, breadcrumbs, cheddar, parsley and rind in a large bowl; season.
  • 3
    Preheat oven to 220°C/425°F. Line two oven trays with baking paper.
  • 4
    Cut both pastry sheets into four squares. Place about ½ cup of the pork mixture along one side of square; roll to enclose. Place, seam-side down, on tray. Repeat with remaining pastry squares and pork mixture.
  • 5
    Lightly beat remaining egg. Brush rolls with egg; sprinkle with combined seeds.
  • 6
    Bake rolls for 20 minutes or until pastry is golden and filling is cooked through. Cool.

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