Pork, fennel and fig sausage rolls

These pork, fennel and fig sausage rolls will be the most gourmet snack at the party.

  • 1 hr cooking
  • Makes 24 Item
  • Print


Pork, fennel and fig sausage rolls
  • 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


Pork, fennel and fig sausage rolls
  • 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.

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