Pies & Pastries

Pork & Fennel Sausage Rolls

Name: Pork & Fennel Sausage Rolls
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 8 - 12
Cuisine: British
Ingredients: 800g pork mince, (around 20% fat); 10g salt; 1 tbsp fennel seeds, toasted and lightly crushed; 2 tsp ground black pepper; 2 tsp garlic powder; 2 tsp sweet paprika; 1 tsp dried oregano; 30g finely grated Parmesan; ½ tsp MSG, (optional); 40ml ice-cold water; 1 x 370g ready-rolled puff pastry; 1 egg, beaten

If you're looking for a sausage roll that's a little different from the usual, these pork and fennel sausage rolls are well worth trying. Toasted fennel seeds add a gentle aniseed flavour that pairs beautifully with pork, while Parmesan, garlic and oregano add plenty of savoury depth. Everything is mixed together until sticky, creating a filling that stays juicy and slices cleanly once baked. They're perfect for picnics, lunchboxes, buffets or simply served warm with a good dollop of brown sauce.

Published 4 weeks ago

At a glance

Prep: 20m
Chill: 30m
Cook: 25m – 35m
Serves: 8 - 12

Start Recipe Jump to Method

Ingredients

Filling
- 800g pork mince, (around 20% fat)
- 10g salt
- 1 tbsp fennel seeds, toasted and lightly crushed
- 2 tsp ground black pepper
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1 tsp dried oregano
- 30g finely grated Parmesan
- ½ tsp MSG, (optional)
- 40ml ice-cold water
Pastry
- 1 x 370g ready-rolled puff pastry
- 1 egg, beaten

Instructions

Method

Toast the fennel seeds in a dry frying pan for 1–2 minutes until fragrant. Allow to cool slightly before lightly crushing them with a pestle and mortar or the back of a spoon.
Add the pork mince, salt, fennel seeds, black pepper, garlic powder, paprika, oregano, Parmesan, MSG and ice-cold water to the bowl of a stand mixer.
Mix using the K-beater on a low to medium speed until the mixture becomes sticky and well combined, around 2–3 minutes. Alternatively, mix thoroughly by hand.
Cover and chill the filling for at least 30 minutes.
Cut the sheet of puff pastry lengthways into two equal strips.
Divide the filling into two long sausage shapes and place one along the centre of each strip.
Brush one edge of each pastry strip with beaten egg, fold the pastry over the filling and seal well.
Turn each roll seam-side down, then cut into your preferred size.
Brush generously with beaten egg.
Bake at 200°C (180°C fan) for 30–35 minutes, or until the pastry is deep golden and the filling reaches 72°C in the centre.
Leave to cool slightly before serving.

Notes

Toasting the fennel seeds makes a noticeable difference to the finished flavour.
Mix the filling until it becomes sticky rather than simply combined. This helps give the sausage rolls a firmer, juicier texture.
I found 10g of salt to be about right, but it's close to the upper end. If you're particularly sensitive to salt, or your Parmesan is especially salty, you may prefer to start with 8–9g.