and cook time: 1 hour | Makes 12 small sausage rolls
50g butter2 fennel bulbs, finely chopped500g pork mince (meat to fat ratio 70:30)1 egg yolk1 French shallot, finely chopped1 tablespoon fennel seeds, crushed in a mortar and pestle1 bunch of sage, leaves picked and finely chopped1 teaspoon dijon mustardSea salt flakesFreshly ground black pepper3 sheets of frozen puff pastry, thawed1 egg, beaten, for egg washTomato ketchup
Preheat your oven to 160°C.2.
Melt the butter in a large saucepan on low
heat, add the fennel and cook until softened and sweet, around 40 minutes.
Remove from the pan and allow to cool slightly.3.
Mix the mince, fennel, egg yolk, shallot, 2
teaspoons of crushed fennel seeds, the sage and dijon in a large bowl and
season heavily with salt and pepper. Split the mixture evenly into three
Place a piece of puff pastry on your work
surface. At one edge, place one-third of the meat mixture and shape into a
sausage. Roll the pastry over the meat mixture until the whole sausage is
covered. Using a pastry brush, brush the overlapping pastry edges with a little
egg wash. Trim any excess pastry and seal the the overlapping edges with the
prongs of a fork. Repeat this process with the remaining pastry and pork mince,
so that you have three long sausage rolls.5.
Cut each roll into four smaller rolls,
brush the tops with the egg wash, sprinkle on the remaining crushed fennel
seeds and season with salt and pepper. Bake for 20–25 minutes until golden.
Serve warm with Ketchup.
Recipe from ‘Will and Steve | Home Cook, Aspiring Chef’
Photo Credit: William Meppem
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