Makes ± 20 sausage rolls
Ingredients:
- 400g portabellini mushrooms
- 400g pork mince
- 1 small onion, finely diced
- 4 cloves garlic, finely minced
- 1 large egg, lightly beaten
- 1 cup breadcrumbs
- ¼ cup parsley, finely chopped
- 2 tsp fennel seeds, lightly toasted
- Salt and pepper, to taste
- Extra virgin olive oil
- 1 egg, for egg wash
- 3 sheets ready rolled puff pastry, cut in half
Method:
- Preheat oven 200°C.
- Line a baking tray with baking paper.
- Using a food processor, pulse the mushrooms until they are very finely chopped.
- In a large saucepan heat a drizzle of olive oil and add the mushrooms.
- Sauté until the mushrooms give off all their water and begin to brown.
- Remove from the heat and set aside in a bowl.
- Heat a fresh drizzle of olive oil in the pan.
- Sauté onion until soft and then add the garlic. Cook until fragrant.
- Transfer to the bowl of cooked mushrooms and allow to cool.
- Combine the cooled mushroom and onion mix with one egg, breadcrumbs, parsley and fennel seeds. Season with salt and pepper and mix until well combined.
- Working with one sheet of pastry at a time, spoon some filling along one long edge.
- Brush the opposite edge of a pastry with the egg wash.
- Roll up to form a sausage. Press pastry together to secure.
- Repeat with the remaining mixture and pastry.
- Brush the top of each roll with egg.
- Cut each roll into ± 5cm long segments.
- Place onto lined baking tray pastry seam side down.
- Bake for 30 minutes or until pastry is golden and filling is cooked through.
- Serve with tomato sauce for dipping.
