- 3 sheets puff pastry, ready-made
- 600 g pork mince, (Preferrably regular instead of lean)
- 75 g carrot
- 75 g Celery
- 75 g brown onion
- 20 g olive oil, (Extra Virgin preferred)
- 3 cloves garlic
- 2 tbsp fennel seeds
- 3 sprigs Thyme
- 20 g breadcumbs
- 10 g salt
- 5 g white pepper, ground
- 1 egg, lightly whisked
1. Place the fennel seeds in the bowl and grind for 30 seconds, speed 9 and set aside.
2. Place the onion and celery in the bowl and chop for 5 seconds, speed 6. Set aside.
3. Place the carrot in the bowl and chop for 5-10 seconds, speed 6 and set aside.
4. Place the garlic in the bowl and chop for 3 seconds, speed 6.
5. Scrape down the sides, add olive oil and saute for 3.5 mins at 100 degrees speed 1.
6. Add the fennel and thyme and saute for a further 2 mins, 100 degrees (or until aromatic).
7. Add the onion and celery and saute for 5 minutes, 100 degrees speed 1.
8. Scrape down the sides of the bowl, add the carrot and saute for 20 minutes, 100 degrees speed 1.
9. Preheat the oven to 190 degrees.
10. Set the veges aside to cool in a bowl. Once cooled, add the pork mince, salt, pepper and breadcrumbs.
11. Using your hands, mix the contents vigourously for 2 minutes to combine.
12. Divide the mixture into 5 portions and roll each into sausage shaped "logs" to fit the length of your pastry.
13. Place the "sausage log" onto the pastry and roll, using the lightly beaten egg to seal the pastry. Cut away excess pastry and place on a prepared oven tray (with baking paper). Cut the sausage rolls to the size of your choice (I normally get 5 per log).
14. Repeat the previous step for the remaining 4 portions. Place in the oven and cook for 40 minutes.
15. If you wish to add poppy seeds/fennel seeds/sesame seeds on top, brush some egg on top of the sausage rolls and sprinkle with the garnish of your choice before placing them in the oven.
Accessories you need
1. When using ready rolled puff pastry, I like to roll it further so that the pustry isn't too thick once cooked. At least 3-5mm more each side once rolled.
2. Best served with a tomato chutney.
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