Sausage Rolls with currants, almonds and fennel.
Cook time: 30 mins | Prep time: 20 mins | Serves: Makes 32
Ingredients.
500g pork mince
500g veal mince
1/2 cup blanched almonds, chopped
3/4 cup currants, soaked in boiling water for 1 minute
1/2 Spanish onion, finely diced
1 teaspoon of salt and pepper
4 sheets of puff pastry
1 egg for wash
1/3 cup of sesame seeds, poppy seeds and fennel seeds - mixed
Method.
1. Preheat oven to 180°C fan force (350°F). In a frying pan cook the onion with olive oil and a good pinch of salt. Cook for 6 minutes.
2. In a large bowl add the pork mince, veal mince, almonds, currants, salt and pepper and thoroughly mix for 5 minutes.
3. Take the sheets of pastry and cut them in half.
4. Divide the filling into 8 even portions and put each mixture in the shape of a log down the center of the pastry.
5. Brush one long edge with the egg wash. Lift up the non-washed edge and roll it firmly over the filling to join with the egg wash side underneath.
6. Carefully place onto a baking tray that has grease-proof paper.
7. Finish each roll with egg wash on top and sprinkle with sesame seeds, poppy seeds and fennel seeds.
8. Bake for 30 minutes or until golden brown. Cut each log into 4.
Cooking notes: These will last frozen in an airtight container for 3 months. If you don’t want to make a big batch, halve quantities above.
Enjoy! Amanda x
