These delicious bites are made from homemade sausage mixture wrapped in puff pastry. No fuss with garnish or assembling, just make sure there is plenty of tomato sauce to dunk them in!
This easy sausage roll recipe from Perth Hills-based artisan producer Empire Pastry is perfect for parties, school lunches, picnics, or quick snacks. With Empire Pastry’s range of traditionally handcrafted pastry, you can whip up baked goods that still look, feel, and taste homemade at half the time.
|Nutrition Information||Serving size 64g|
For the filling
- ½ tbsp olive oil
- 2 cloves cloves garlic, minced
- 1 brown onion, finely chopped
- 1 stalk celery, finely chopped
- 150g streaky and fatty bacon, finely chopped
- 2 tsp whole fennel seeds toasted, optional (see tip no. 1 below)
- 500g pork mince (not lean)
- 40g panko breadcrumbs (see tip no. 2 below)
- 1 egg
- ½ tsp salt
- Black pepper
For baking and serving
- 2 ½ sheets puff pastry, thawed then each cut into half (see tip no. 3 below)
- 1 egg, lightly whisked
- Tomato sauce
- Heat oil in a non-stick fry pan over medium high heat.
- Saute garlic, onion, and celery for two minutes, then add the bacon.
- Cook for a further two minutes, without allowing to brown, then transfer to a bowl and allow to cool slightly.
- Add remaining filling ingredients into the bowl. Use your hands to mix it well.
- Lay out a rectangle of pastry, with the long edge closest to you. Brush egg along one long edge.
- Get a fifth of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps. Roll up, sealing the edge with egg wash.
- If you have time (and patience), refrigerate for 1 hour which will make it easier and neater to cut.
- Preheat oven to 180C.
- Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
- Place on two baking trays lined with baking paper or sprayed with oil. Bake for 25 to 30 minutes, swapping trays halfway, or until the pastry is deep golden brown.
- Cool on trays. Serve warm or at room temperature.
- (Optional) Toast fennel seeds by heating a small fry pan over medium heat. Add the fennel seeds. Shake the pan and toast for one to two minutes, until you can smell the fragrance of the fennel seeds.
- Panko breadcrumbs are Japanese breadcrumbs which are larger than normal ones. It makes crumbed or breaded things even crunchier. It also makes fillings less dense and more moist. You can find them in the Asian section of most supermarkets in Australia nowadays. You can substitute for normal breadcrumbs, but reduce the quantity to ½ cup otherwise the filling won’t be as moist.
- To make ahead: Best assembled, cut, then frozen unbaked. Place in an airtight container in single layers with baking paper between each layer. Brush with egg wash or just spray with oil to help make it golden. Bake from frozen for 40 minutes.
- It is perfectly safe to thaw then refreeze puff pastry as it is not like meat.
Visit www.empirepastry.com.au for artisan handmade puff, shortcrust, and quiche pastry.