PORK AND FENNEL SAUSAGE ROLLS

No day out in New Zealand would be right if we didn’t include the mighty sausage rolls.  This recipe combines a few of my mum's tips and a few of mine.

10 large or 24 small

Ingredients

450g sausage meat

350g pork mince

1 medium onion, grated

200g potatoes, peeled and grated

1 Tbsp fennel tops, finely chopped

1 tsp fresh chives, finely chopped

1 Tbsp grain mustard

⅛ tsp ground white pepper

1 tsp salt

6- 7 sheets pre rolled puff pastry

1 egg, lightly beaten

Method

Preheat the oven 190C

Place the sausage meat, mince, grated onion and potato into a large bowl.

Add the herbs, mustard and seasoning.  Mix well with your hands so the mixture is evenly combined and it holds together.

Lay one sheet of the pastry on your workbench.  With slightly dampen hands mold the sausage mixture into a thick log 3cm thick and almost the length of the pastry. Lay it about 2 cm in from the edge of the pastry.  Roll the pastry over the meat and roll the the entire sausage roll until you are almost at the end of the pastry.  Brush lightly with the egg and continue rolling so you seal the pastry. Cut into 2 or 3 even sized pieces and place on a lightly grease baking tray.

Continue until all the sausage meat is used.

Brush the surface of the sausage rolls with the egg and bake for 20- 30 minutes or until the pastry is golden and crispy and the meat is firm and cooked.

Cool slightly.

They can be stored in the fridge for up to 3 days and are great eaten straight from the fridge.