Better than Bourke Street Bakery Pork & Fennel Sausage roll… and my very own creation; Beef,sage and portobello mushroom

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So the last two days have been full of cooking… After sneaking a pork and fennel sausage roll in during my errands yesterday it ignited a craving to make my own sausage rolls that I can have on demand. They are such perfect entertainment food; bite sized, savoury and pastry (my little soft spot). As I live mostly by myself making food that can be frozen and baked on demand is ideal. You’ve probably noted that in most my posts I note when to stash half the batter away in the freezer for later.

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I love being able to do this because not only do you get the satisfaction of having homemade food but you also get that “fresh out of the oven” feeling. Double winning.

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So this week after making two amazing success; cheesecake brownies and oatmeal cookies, I also made spectacular sausage rolls and two varieties; Pork & Fennel and Beef, sage and portabello mushroom.

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I adapted both recipes to suit my tastes and I modestly admit, I think my recipe is better than Bourke Streets famous sausage roll and my very own beef creation is pretty damn good to.

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Notes: Three sheets of puff pastry is required for both sets of sausage rolls. Only one batch of egg wash is needed for both sets of rolls…

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(L-R: Pork and fennel… Beef, sage and mushroom)

For Beef, sage and portabello mushroom

  • 2 tablespoons butter
  • 2 cloves of garlic
  • 3/4 brown onion, finely chopped
  • 2 portobello mushrooms, finely chopped
  • 10 sage leaves, chopped
  • 550 grams lean beef mince
  • 2 tablespoons of bread crumbs
  • 1/2 tablespoon salt
  • 1 teaspoon black pepper
  • sesame seeds to top
  • puff pastry (1.5 sheets)
  • 1 egg + 1.4 cup milk for egg wash (this is plenty for both batches of s.rolls)
    (could use milk or just egg)

Method:

  1. Melt butter in the saucepan.
  2. Add the garlic and sage leaves and cook for 30 seconds.
  3. Add the portobello mushrooms and onion and cook on low for 5 minutes, until onions are browned.
  4. Remove from heat and allow to cool.
  5. Remove puff pastry from freeze and allow it to defrost to room temperature
  6. Put beef in large mixing bowl, add the cooled vegetables, salt & pepper and breadcrumbs. Incorporate ingredients together with your hands
  7. Using your hands mould the mince into tubes about 4cm x 3cm and place down each side of pastry. Roll sausage rolls enclosing all the meet
  8. Cut into preferred size,  I mixed my for both snack and meal servings. Now either; wrap in plastic from puff pastry and store in freeze OR cook for now.
  9. Preheat oven to 180C and line tray with parchment paper
  10. baste rolls with egg wash and sprinkle with sesame seeds (or poppy or even just pepper)
    (top the fennel sausage rolls with more fennel seeds)
  11. Bake in oven for about 20 minutes or until golden and moist.
  12. serve with greens and organic tomato sauce… or just plain

 

For Pork and Fennel Sausage Rolls

  • 2 tablespoons butter
  • 3 cloves garlic
  • 1.5 tablespoons fennel seeds, chopped (plus some to decorate)
  • 1 teaspoon ground fennel seeds
  • 2 thyme sprigs, about 1 – 1.5 teaspoons of leaves
  • 1 brown onion, finely chopped
  • 1 carrot, finely chopped
  • 1/2 bulb of medium sized fennel, finely chopped
  • 500 grams lean minced pork
  • 2 tablespoons bread crumbs
  • 1/2 tablespoon salt
  • 1 teaspoon white pepper (or black)
  • puff pastry (1.5 sheets)
  • egg wash from above

Method:

  1. Heat the butter in a saucepan.
  2. Add the garlic and cook for 30 seconds.
  3. Add the fennel and thyme and stir until aromatic.
  4. Add the onion and cook for 5 minutes, until the onion is soft and brown.
  5. Add the carrots and cook for 20 minutes, until mushy.
  6. Remove from heat and allow to cool.
  7. Put the pork mince in a large mixing bowl, add the cooled vegetable mixture. Incorporate the spices, salt, breadcrumbs and pepper together with your hands
  8. For construction and baking go to step 8 above.

 

Hope you enjoy them as much as I did … and will.

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Next time I think I will add a little cheese to the beef rolls, maybe parmesan

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(yum, all gone…)

x m

Pork and Fennel Sausage rolls adapted from http://chillimarmalade.com/2012/12/10/bourke-street-bakery-sydney-pork-and-fennel-sausage-rolls-recipe/

 

 

 

 

 

 

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