Bourke Street Bakery Pork and Fennel sausage rolls
February 21, 2015
Bourke Street Bakery
Pork and Fennelsausage rolls
These are SO dam good. Next time you need a quick snack whipped up for a group, have a go at these. They certainly earn their name as 'Australia famous sausage roll'.
1 tb extra virgin olive oil
2 garlic cloves, finely chopped
1 tb fennel seeds, ground using a mortar and pestle
1 red onion, finely chopped
1 carrot, finely chopped
1kg minced pork
Salt and pepper to taste
1 egg, whisked
Fennel seeds for sprinkling
Preheat the oven to 200°C. Prepare a flat baking tray by covering in baking paper.
Chop garlic, onion and carrot and set aside.
Heat the olive oil in a saucepan. Add the garlic and cook for 30 seconds. Add the ground fennel and stir until aromatic. If you don't have a mortar and pestle you can substitute for ground fennel but you'll need whole fennel seeds for garnish at the end.
Next, add the onion and cook for about 5 minutes until the onions are softened. Then add carrots and cook for a further 20 minutes, until soft. Remove from heat and allow to cool.
Put the pork mince in a large mixing bowl and add the cooled vegetable mixture, salt, pepper and breadcrumbs. Use your hands to combine the ingredients.
Roll out the pastry onto a lightly floured surface and cut into lengths which are about 10 cm x 30cm. If you are using sheets of pastry cut the pastry sheets in half. I personally find the block of store bought puff pastry is better for this recipe, the sheets can dry out.
Shape the sausage filling into long logs and place it in the middle of each piece of pastry. Roll them up and brush with the egg on top, and sprinkle with fennel seeds.
Cut the sausage rolls into the size you want, lay on the prepared baking tray and sprinkle with a few more fennel seeds.
Bake for 40 minutes, or until the sausage rolls are golden brown.