Sausage Rolls with Fennel and Onion
Crisp, golden puff pastry wrapped around seasoned pork mince, sweet caramelised onion, and fragrant toasted fennel seeds.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •frypan
- •mixing bowl
- •baking tray
- •pastry brush
- •chef knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30 g
- carbs
- 34 g
- fibre
- 2 g
- protein
- 18 g
- calories
- 480 kcal
Instructions
- 1
Heat olive oil in a frypan over medium heat.
- 2
Cook diced onion for 6 to 8 minutes until soft, sweet, and lightly golden.
- 3
Add garlic and crushed fennel seeds, cooking for 1 minute until fragrant, then cool completely.
- 4
Combine pork mince, cooled onion mixture, breadcrumbs, parsley, salt, pepper, and half the beaten egg in a bowl.
- 5
Mix firmly with your hands until the pork mixture becomes sticky and well combined.
- 6
Preheat your oven to 200C fan-forced and line two baking trays with baking paper.
- 7
Cut each pastry sheet in half lengthwise to create six long rectangles.
- 8
Shape portions of pork filling into long logs along the centre of each pastry strip.
- 9
Brush pastry edges with remaining beaten egg, roll tightly to enclose, and cut each log into bite-sized pieces.
- 10
Place rolls seam-side down on baking trays, brush tops with egg wash, and sprinkle with sesame seeds.
- 11
Bake for 25 to 30 minutes until the pastry is puffed, crisp, and deep golden brown.
Chef's tips
Always let the cooked onion and fennel cool completely before mixing into raw meat so the pastry stays cold. Chilling the shaped rolls for 15 minutes before baking ensures maximum puff and flakiness.
Ingredient substitutions
- pork mince → a half-and-half mix of beef mince and pork mince
- panko breadcrumbs → fresh white breadcrumbs or rolled oats blitzed fine
- sesame seeds → extra whole fennel seeds or poppy seeds
Storage
Store cooked sausage rolls in an airtight container in the fridge for up to three days.
Reheating
Reheat on a baking tray at 180C for 10 to 12 minutes until the pastry is crisp and filling is hot throughout.
Common mistakes to avoid
- •Adding hot onions directly to raw mince, which melts the fat and makes the filling greasy.
- •Rolling the pastry loosely, which leaves air pockets and causes the rolls to split open.
- •Baking at too low a temperature, preventing the puff pastry from rising and crisping properly.
Serving suggestions
Cooked Sausage Rolls with Fennel and Onion?
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