Ingredients:
- ½ tbsp olive oil
- 2 cloves garlic, minced
- 1 brown onion, small, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 3 tsp fennel seeds, toasted
- 500g free-range pork mince (ground pork) (not lean)
- ¾ cup / 40g panko breadcrumbs OR ½ cup regular breadcrumbs
- ⅛ cup Worcestershire sauce
- 2 eggs
- ½ tsp salt (5g)
- Black pepper
- 2½ sheets puff pastry, thawed then each cut into half
- Nigella seeds
What to do:
- Preheat oven to 180 degrees.
- Toast fennel seeds and set aside.
- Heat oil in a non-stick fry pan over medium high heat. Sauté garlic, onion, carrot & celery. When cooked, set transfer to bowl and allow to cool for 10 minutes.
- Add remaining filling ingredients into the bowl – pork, breadcrumbs, egg, Worcestershire sauce, salt, pepper, fennel seeds. Use your hands to mix well.
- Lay out a rectangle of pastry and brush egg along one long edge.
- Get ⅕ of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
- Roll up, finishing with the seam side down.
- If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)
- Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg and sprinkle with nigella seeds.
- Place on two baking trays lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown.
- Cool slightly on trays. Serve hot or warm with tomato sauce or ketchup.
Recipe Notes:
Panko breadcrumbs are Japanese breadcrumbs which are larger than normal ones. For crumbed/breaded things, it makes them even crunchier. For fillings, they make the filling less dense, more moist. You can substitute for normal breadcrumbs, but reduce the quantity to 1/2 cup otherwise the filling won't be as moist.
