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Three Blue Ducks Pork & Fennel Sausage Rolls

MAKES: 12 LARGE OR 6 TRUCKER-SIZED ROLLS

Ingredients:

  • 3 sheets of puff pastry

  • 3 eggs, beaten

  • 1 tablespoon black sesame seeds

  • 1 tablespoon fennel seeds


Filling:

  • 80 ml extra-virgin olive oil

  • 3 onions, finely diced

  • 1 garlic bulb, peeled and cloves chopped

  • 2 tablespoons fennel seeds, plus extra for sprinkling

  • 2 tablespoons sweet paprika

  • 1 teaspoon chilli flakes

  • 1 kg pork mince

  • 100 g breadcrumbs

  • 250 ml buttermilk or whey

  • 3 eggs, beaten, plus extra to glaze

  • ½ bunch of flat-leaf parsley,

  • leaves picked and roughly chopped

  • salt flakes and freshly ground black pepper

Directions:

  1. Preheat the oven to 180°C fan-forced.

  2. For the filling, heat the oil in a large frying pan over medium heat and fry the onion and garlic until softened. Add the fennel seeds, paprika and chilli and cook until a paste starts to form. Keep cooking until the mix starts to caramelise, then take off the heat and transfer to a large bowl.

  3. Add the mince, breadcrumbs, buttermilk or whey, eggs and parsley to the bowl, season with salt and pepper and mix until well combined.

  4. Take a sheet of puff pastry and place it on the bench. Make a sausage of filling the length of the pastry and place it about 2 cm in from the edge closest to you. The filling needs to be about 4–5 cm in diameter – this may sound quite thick, but it will shrink considerably while cooking. Cut the pastry in half horizontally and brush 3 cm of the furthest edge with beaten egg. Roll into a sausage, making sure the egg-washed edge has a good hold of the pastry. Brush the entire log with the extra egg and sprinkle over the extra fennel seeds. Repeat the process until the filling and pastry are used up. Leave the logs whole, or cut them in half, in quarters or into party-sized sausage rolls, if you like.

  5. Bake for 12–18 minutes until cooked and golden brown. They can also be frozen raw, then defrosted and baked later.

This recipe is courtesy of Three Blue Ducks and is featured in The BARN Magazine 2023:


Download Recipe Here:

Three Blue Ducks Pork & Fennel Sausage Rolls
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Download PDF • 4.22MB

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