Pork and fennel sausage rolls recipe

  • Makes 30
  • 20mins to prepare and 40mins to cook
  • 105 calories / serving
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Heat the oil in a large saucepan over a medium heat. Add the garlic, chopped fennel seeds and thyme and cook for 1 minute. Add the onion, celery and carrot and cook for 15 minutes until soft. Remove from the pan and allow to cool slightly.

Place the pork and the cooked vegetable mix in a large bowl and add the breadcrumbs. Season well and mix with your hands until really well combined.

Heat the oven to 200C/180C fan/Gas 6. Roll out the puff pastry to a large rectangle approx 30cm x 40cm to the thickness of a pound coin then cut in half lengthways.

Divide the sausage mixture into two and place in a log shape down the centre of each pastry rectangle. Brush one edge with the egg then fold the other side over and press firmly to enclose the log tightly. Slice each log into 15 diagonal rolls then transfer to the baking trays seam side down. Brush the pastry with a little egg and sprinkle with fennel seeds.

Place in the oven reduce the temp to 190C/170C fan/Gas 5 and bake for 25 minutes until golden brown.

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  • Ingredients

  • 2tbsp olive oil
  • 3 garlic cloves, crushed
  • 20g (3/4 oz) fennel seeds, finely chopped, plus some whole for sprinkling
  • 2tbsp thyme leaves
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 large carrot, finely chopped
  • 500g (1lb10 oz) minced pork
  • 20g (3/4 oz) dry breadcrumbs
  • 500g (1lb10 oz) puff pastry
  • 1 egg, lightly beaten
  • Energy 435kj 105kcal 5%
  • Fat 7g 7%
  • Saturates 3g 15%
  • Sugars 1g 1%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 7.4g Protein 4.6g Fibre 0.4g


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