|Haha definitely not the world's best food photographer =P.|
Pork and Fennel Sausage Rolls
Recipe from the Bourke St Bakery Cookbook by Paul Allam & David Macguinness
1 1/2 tbs extra virgin olive oil
6 garlic cloves, finely chopped
3 & 1/2 tbs (40g) fennel seeds, finely chopped (how on earth you chop these i have no idea, i just ground mine, maybe you could use pre-ground fennel)
4 thyme sprigs, leaves picked (i only had dried thyme at home, so i just added ad lib =P i would suggest sticking to the recipe haha)
150g brown onion, finely chopped
150g celery, finely chopped
150g carrot, finely chopped
1.2 kg of lean minced pork (the fattier version would add more flavour i would imagine)
1 tbs (20g) salt
3 tsp (15g) white pepper
Puff pastry (I used about 5 store brought sheets)
Egg wash (1 egg and 1/4 cup of milk)
Fennel seeds for sprinkling
1. Heat the oil in a saucepan. Add the garlic and cook for 30 seconds. Add the fennel and thyme and stir for 1 minute (until aromatic). Add the onion and celery and cook for 5 minutes, until onions are browned. Add the carrots and cook for 20 minutes, until mushy (mine didn't really go 'mushy', more soft...). Remove from heat and allow to cool.
2. Place pork mince in a large bowl and add the cooled vegetable mixture, salt, breadcrumbs and white pepper. Using your hands, mix the meat forcefully for 3 minutes to combine.
3. Roll out the puff pastry into a rectangle (or lay out your store bought puff pastry sheets). Pre-heat the oven to 200C (or 400F)
4. Divide the filling mixture onto the puff pastry. I just formed long sausages to the thickness I liked and placed them on the sheets. Roll them up and use the egg wash (all the egg wash ingredients mixed together) to seal them. Cut the sausage rolls into the size you like. Place them on baking paper lined trays and brush with the egg wash and sprinkle with fennel seeds (I didn't do this to all of them because i think the flavour is too overpowering).