Posts Tagged ‘Bourke Street Bakery’

Pork and Fennel Sausage Rolls
(Slighty adapted from the Bourke St Bakery recipe)

30ml extra virgin olive oil
6 garlic cloves, finely chopped
40g fennel seeds, ground in a mortar and pestle
4 thyme sprigs, leaves picked
150g brown onions, finely chopped
150g celery, finely chopped
150g carrots, finely chopped
1.2 kg lean minced pork
40g dry breadcrumbs
20g salt
15g white pepper
10 sheets puff pastry
1 egg
1/2 cup milk
Fennel seeds, for sprinkling

Heat the oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds. Add the fennel seeds and thyme and stir together for 1 minute, or until aromatic. Add the onion and celery and cook for 5 minutes, or until the onion has softened. Add the carrots and cook for about 20 minutes, stirring often, until the vegetables are mushy. Remove from the heat and allow to cool.

Put the pork mince into a large bowl and add the cooled vegetables, breadcrumbs, salt and white pepper. Using your hands, mix the meat quite forcefully for 3 minutes to thoroughly combine. At this stage it is best to roll up a little ball of the meat mixture and cook it in a hot frying pan for 2 minutes to check the flavour. You may find it is too salty, however once the mix is encased in pastry the saltiness should even out. But if you cannot taste the salt at all then you need to add a pinch or two more. Preheat the oven to 200C.

Make an egg wash by whisking together the egg, milk and a pinch of salt. Divide the pork mixture into six even-sized portions. On a clean work surface, roll each portion out into a 20cm log with a 4cm diameter. Place each log in the centre of a pastry sheet and brush one long edge with egg wash. Firmly fold the pastry over, pressing to enclose the log tightly, leaving the ends open. Cut each roll into two even-sized pieces and place on baking trays lined with baking paper. Brush the top of each roll with egg wash and sprinkle with fennel seeds. Reduce the oven temperature to 190C and bake for 35-40mins, or until they are golden brown and delicious. Serve with chutney and a green salad.


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