Pork & Fennel Sausage Rolls

I haven’t been Bourke street bakery myself. I couldn’t help but buy the bourke Street bakery Cookbook. It has many breads recipes and explains how to do “starters”. I probably won’t get around to baking breads. The book also has sweets, tarts and pie recipes. Probably many of the recipes I would bake/cook from. This one stood out since I heard many good things about the pork and fennel sausage roll. I also cheated by using store bought puff pastry.

Not exactly “pretty” but its really is delicious.

The close up of the filling.

Pork and fennel sausage rolls (method has been shorten)
Recipe adapted from Bourke street bakery by Paul allam & David macguinness

Ingredients:
1 1/2 tablespoons extra virgin olive oil
6 garlic cloves finely chopped
3 1/2 tablespoons fennel seeds finely chopped (*I found it impossible to chopped this so I blended it in a coffee grinder, i think also fennel seed powder would work)
4 thyme sprigs, leaves picked (*i used the dried version)
1/2 brown onion, finely chopped
150grams celery (*i omit it this since i dislike celery)
150grams carrot finely chopped
1.2 kg of minced pork
40grams breadcrumbs
1 tablespoon salt
3 teaspoons white pepper
puff pastry (about 5-6 sheets if store brought)
egg wash (1 egg and 1/4 cup of milk)
fennel seeds for sprinkling

Method:
- heat oil in pain over medium heat. Add garlic and cook for about 30 seconds. Add fennel and thyme and stir for 1 minute. Add onion and celery until onion softens. Add carrots and cook for about 20 minutes until mushy. (this took be about half an hour).
- Mix pork mince, vegetables, crumbs, salt and pepper. Use your hands to mix through
- Lay the puff pastry sheet and put mixture on the puff pastry sheet and roll up. Dab the ending edges with egg wash. Repeat until mixture is used. Cut Each roll in half and bake in a pre heated oven at 190 degrees for about 35-40 minutes.