Tonight is footy finals here in Australia and I decided to make some footie treats to the hubby and I guess there is nothing more “footy food” than sausage rolls.
These one are almost 100% homemade 🙂 I say almost because life is way to beautiful to make puff pastry so I used ready rolled store bought puff pastry. One of these days I promise I will give you my grandmother’s recipe for puff pastry and you will understand what I mean.
I really don’t see the point of buying sausage or “sausage rolls mince” for making it! Here we are making our own sausage mince and you can even use it to make your own sausages.
You can mix up everything by hand but the best results is to use a food processor or a meat grinder.
- 500g Pork Shoulder Minced
- 1 Tablespoon Fennel Seeds Crushed with a mortar and pestle
- 1/4 Teaspoon Sweet Smoked Paprika
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Fresh Oregano
- 1 Teaspoon Fresh Thyme
- 1/4 Teaspoon Chilli Flakes
- 1 Teaspoon Kosher Salt
- 30ml Apple Cider
- 1 Small red onion finely sliced
- 1 Tablespoon oil
- 3 Sheets frozen puff pastry, partially thawed
- 1 Egg yolk
- 2 Tablespoons nigella (kalonji) seeds to garnish (optional)
- Heat up the oil in a skillet over medium heat, stir in the onions and fry until soft. Set aside.
- Put the Pork, the fennel seeds, the paprika, the garlic powder, the oregano, the thyme, the chilli flakes the salt and the cider in a food processor bowl and process for a couple of minutes, mixing up well.
- Add the Onions to the food processor bowl and pulse a couple of times just to mix up – the onion should be in pieces.
- Preheat oven to 200°C (390F). Line a baking tray with baking paper.
- To assemble cut the puff pastry sheets in 4 squares and each square in half
- Place a generous tablespoon of mince in each piece of pastry.
- Roll up pastry to enclose mince mixture.
- Place, seam side down, on prepared tray. Leave about two fingers of space between each one of the rolls.
- Repeat with remaining mince mixture and pastry.
- Lightly beat the yolk in a small bowl with a teaspoon of water
- Brush each one of the rolls with the egg and sprinkle the nigella seeds
- Bake for 20-25min until golden
- Let it cool down in the tray for about 5 min