Makes 16 small rolls · about 45 mins · Uses: 1 pack organic pork sausages
The best way to end the night. Squeeze the meat from our pork sausages, season it with fennel and black pepper and wrap it in buttery pastry.
Ingredients
- 1 pack organic pork sausages (400g)
- 1½ tsp fennel seeds, plus a pinch for the tops
- 1 tsp coarsely ground black pepper
- 1 x 320g sheet ready-rolled all-butter puff pastry
- 1 egg, beaten
- Flaky sea salt
Method
- Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper.
- Toast the fennel seeds in a dry pan for a minute until fragrant, then lightly crush them.
- Squeeze the meat from the sausage skins into a bowl. Mix in the crushed fennel and the pepper.
- Unroll the pastry and cut it in half lengthways. Shape the sausage meat into two long logs and lay one down the middle of each strip.
- Brush one edge with egg, fold the pastry over and press to seal. Crimp with a fork and turn seam side down. Chill for 10 minutes if you have time.
- Brush with egg and scatter with salt and the extra fennel seeds. Cut each roll into 8 pieces and space them out on the tray.
- Bake for 25 to 30 minutes until deep golden and puffed. The filling should be piping hot, reaching 75°C in the middle. Cool for 5 minutes and serve warm.
Make ahead: freeze the rolls unbaked on the tray, then bag them up. Bake from frozen, adding 10 minutes.
Allergens: gluten and milk (pastry), egg. Check the pastry label for other allergens.
Thank you from the farmers and butchers.
