serves
4-6
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Favourite TV Dinners
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 3 tbsp olive oil
- 1 small onion, diced
- 3 tbsp chopped garlic
- 2 tbsp fennel seeds, plus extra for topping
- 500 g pork mince
- ½ cup white breadcrumbs
- 2 eggs (1 egg for mixture + 1 egg, lightly beaten, for brushing
- salt and black pepper
- 1 pack butter puff pastry, thawed but still cold
Instructions
- Preheat oven to 220˚C (200˚C fan-forced) and line a baking tray with baking paper.
- In a medium frying pan, heat the olive oil over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, or until softened. Add the fennel seeds and cook for 1 minute, or until fragrant. Remove from the heat and allow to cool.
- In a large bowl, combine the pork mince, breadcrumbs, 1 egg and the onion mixture. Season with salt and pepper and mix well to combine.
- Shape the sausage mixture into two 40 cm x 4 cm sausages. Place each sausage onto one pastry sheet, then roll up to enclose. Trim any excess pastry.
- Place the sausage rolls, seam-side down onto a cutting board. Using a pastry brush, brush the tops of the sausage rolls with beaten egg, then sprinkle with extra fennel seeds. Cut into 5 cm pieces, then place on the lined baking tray. Bake for 20-25 minutes, or until golden and cooked through.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Favourite TV Dinners
