Pork and fennel are a classic sausage roll combination. For this recipe you pre cook the filling and wrap it inside layers of filo pastry to create delicious parcels of goodness. Served with a simple tomato salad. YUM!
30 Minutes. A true Aussie classic.
350g Australian free range pork mince
1 tablespoon fennel seeds
2 garlic cloves
1 red onion
1 pack filo pastry
1 pack cherry tomatoes
Preheat oven & prepare veg
Preheat the oven to 200ºC. Crush the garlic, peel and finely dice the onion and grate the carrot.
Heat a drizzle of olive oil in a saucepan over a medium heat. Add the garlic, fennel seeds, 3/4 of the red onion and the carrot. Cook for 5 minutes, until the onion has softened. Next add the pork mince and season generously with salt and pepper.
Cook for a further 2 – 3 minutes, breaking up the mince as it browns.
Make sausage rolls
Lay out one sheet of pastry and spray with olive oil then lay another sheet on top. Spray with olive oil then fold in half lengthways. Spoon 2 - 3 heaped tablespoons 3cm from one short edge in a line. Carefully roll it up. If the ends are empty, fill with extra mixture. Place on a lined baking tray with the loose end underneath. Spray with olive oil.
Repeat until you have 2 per person.
Place on middle rack in oven for 10 – 15 minutes or until golden brown
Make salad & serve
Halve the tomatoes and combine in a bowl with the remaining onion, a drizzle of olive oil, salt and pepper. Serve sausage rolls hot with salad.
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