The bakery-style sausage roll that made the genre respectable — juicy pork seasoned with fennel and wrapped in real butter puff.
Ingredients
- 500g pork mince
- 1 small onion, grated
- 1 celery stalk, finely diced
- 2 tsp fennel seeds, toasted and lightly crushed
- 1 cup fresh breadcrumbs
- 1 egg plus 1 extra for glazing
- 2 sheets butter puff pastry
- Sesame seeds, salt and pepper
Method
- 1
Mix pork, onion, celery, fennel seeds, breadcrumbs, one egg and generous seasoning until just combined.
- 2
Halve each pastry sheet. Pipe or shape the filling in a log along one long edge of each piece.
- 3
Roll to enclose, seam-side down, and cut into lengths. Chill 20 minutes.
- 4
Brush with beaten egg and scatter with sesame seeds.
- 5
Bake at 200°C for 30–35 minutes until puffed, flaky and deeply golden.
- 6
Cool 5 minutes — the filling is lava — and serve with good tomato sauce.