EMMA'S PORK & FENNEL SAUSAGE ROLLS
800 g free-range pork mince
1/2 cup day old breadcrumbs
1 french shallot
1 fennel, grated
1 apple, grated
1-2 tsp salt
Freshly ground pepper
1 tsp fennel seeds
Borg's Puff Pastry
Preheat the oven to 180C. Line a baking tray with baking paper.
Combine all of the ingredients together (except for the pastry of course). Mix well and slap the mixture against the sides of the bowl to ensure that it is well combined.
Lay sheets of BORGS puff pastry out on a board and place the pork mince mixture along one side – creating a sausage.
Egg wash the parallel side of the pork mixture and tightly roll up the sausage roll, starting at the mince side and ending at the egg wash side.
Egg wash the top of the sausage roll and sprinkle additional fennel seeds on top.
Cut into 4-5 cm pieces and place on a baking tray lined with baking paper.
Bake in a 180C oven for 25 minutes until the pastry is puffed and golden and the pork mince is cooked through.
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