Name: Pork, fennel and fig sausage rolls
Cook time: 60 min
Total time: 60 min
Ingredients: 1 teaspoon fennel seeds; 1 teaspoon ground cumin; 1 tablespoon olive oil; 1 brown onion (80g), chopped finely; 100 gram sliced pancetta, chopped finely; 500 gram minced pork; 3/4 cup (50g) stale breadcrumbs; 3 dried figs, chopped finely; 1/3 cup finely chopped fresh flat-leaf parsley; 2 sheets puff pastry; 1 egg, beaten lightly; 1 teaspoon poppy seeds; 1 teaspoon sesame seeds

Ingredients

1 teaspoon fennel seeds

1 teaspoon ground cumin

1 tablespoon olive oil

1 brown onion (80g), chopped finely

100 gram sliced pancetta, chopped finely

500 gram minced pork

3/4 cup (50g) stale breadcrumbs

3 dried figs, chopped finely

1/3 cup finely chopped fresh flat-leaf parsley

2 sheets puff pastry

1 egg, beaten lightly

1 teaspoon poppy seeds

1 teaspoon sesame seeds

Method

1.Dry-fry fennel seeds and cumin in a small frying pan over low heat, stirring, until fragrant. Remove from pan. Crush lightly.

2.Heat oil in same small frying pan over medium high heat; cook onion and pancetta, stirring, about 5 minutes or until onion is soft. Cool.

3.Using your hands, combine pork, breadcrumbs, figs, parsley, spice mixture and onion mixture in a large bowl.

4.Cut pastry sheets in half; brush pastry with a little egg. Place a quarter of the pork mixture along one long side of each pastry half; roll to enclose filling. Wrap rolls in plastic wrap; freeze 1 hour or until slightly firm.

5.Preheat oven to 220°C/425°F. Line two oven tray with baking paper.

6.Unwrap rolls; cut each roll into six pieces. Place pieces on oven trays. Brush rolls with a little more of the egg; sprinkle with seeds.

7.Bake rolls about 25 minutes or until golden and cooked through.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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