Pork, Fennel & Chestnut Sausage Rolls
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 45 minutes
- 1-2 tablespoons oil
- 150g/5ozs. chestnuts, chopped finely
- 1 onion, peeled and diced finely
- 2 medium carrots, peeled and diced finely (I used purple carrots which is why the mix is dark purple)
- 1 large stick celery, peeled and diced finely
- 2 sprigs thyme
- 500g/1lb. pork mince
- 1 tablespoon fennel seeds, slightly crushed plus extra uncrushed seeds to sprinkle on top
- 1 egg yolk mixed with 2 teaspoons water
- 4 sheets puff or shortcrust pastry
- Salt and pepper
Step 1 - Heat the oil in a frying pan set on medium heat and fry the chestnuts for a few minutes until fragrant. Add the onion, carrots, celery and thyme and fry until everything is soft and fragrant. Remove from heat.
Step 2 - Thaw the pastry sheets and preheat oven to 220C/440F. Line two trays with parchment. In a bowl add the egg, pork mince and crushed fennel seeds to the bowl and empty the sauteed onion mix on top. Mix with your hands and add seasoning. Taste by cooking in the frypan to check for seasoning.
Step 3 - Lay out pastry squares and cut in half so that you have two rectangles per sheet. Brush one side with the egg yolk mixture and place a log of the mince mixture in the centre and roll out using the egg yolk and a little gentle pressure to bind the pastry. You can cut them into whatever sizes you want. Place onto the prepared tray and brush with egg yolk and sprinkle with fennel seeds. Bake for 25 minutes or until golden.