Ingredients
Filling
- 500 g pork mince/ground pork (substitute with minced/ground chicken, beef or lamb)
- 1 tsp garlic, freshly minced
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 3/4 cup panko breadcrumbs
- 1 egg, whisked (reserve one tablespoon to brush over pastry)
- 1 tsp salt
- 1 tsp fennel seeds
Pastry
- 2 sheets frozen puff pastry, thawed
- 1/2 tsp white sesame seeds, optional
- 1/2 tsp black sesame seeds, optional
- 1/2 tsp salt
- 1 tsp fennel seeds, optional
- Ketchup or tomato chutney, to serve
Instructions
- Preheat the oven to 200°C/400°F (all oven types).
- In a large bowl, use your hands to combine the filling ingredients (taking care to reserve 1 tbsp of the whisked egg for brushing the pastry later). Divide into four portions.
- Cut the thawed puff pastry sheets in half, straight down the middle (you will have four halves).
- Place a portion of filling in the centre of each puff pastry half and using your hands, shape the filling into a large sausage shape lengthways.
- Roll the pastry into a long log, ensuring the pastry is seam-side down. Cut each log into six equal lengths.
- Place the sausage rolls seam-side down on a baking tray lined with baking paper.
- Brush each sausage roll with the reserved whisked egg. Sprinkle each roll with sesame seeds, salt and fennel seeds (if using).
- Bake for 20-25 minutes or until golden. If you have more than one tray in the oven, swap the trays halfway through cooking.
- Serve with ketchup or tomato chutney.
Notes
Can vegetables be added to these sausage rolls? Yes! 2/3 cup of finely grated onion, carrot or zucchini works well in this recipe. The vegetables add moisture and even more flavour.
MAKE AHEAD
Refrigerate assembled sausage rolls for up to 24 hours or freeze for up to 2 months. Assemble the sausage rolls as per the recipe up to step 6 (do not brush with egg wash or sprinkle with seasonings). Store in an air-tight container or reusable sandwich bag with baking paper between the layers to stop them from sticking. Thaw completely in the fridge overnight before cooking, or if cooking from frozen, add 15 minutes to the cooking time. Brush with egg wash and sprinkle with seasonings before baking.
LEFTOVERS
Refrigerate cooked sausage rolls for up to 3 days. Reheat in the microwave or eat cold (puff pastry will soften if reheated).
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: sausage rolls, pork, best sausage rolls
- Method: bake
- Cuisine: French