Pork and fennel sausage rolls

Pork and fennel sausage rolls

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
1 quantity Puff pastry
extra flour, to dust
1 egg
1 teaspoon fennel seeds

For the filling

Quantity Ingredient
1 onion
1 celery stick
2 tablespoons olive oil
2 garlic cloves
2 tablespoons fennel seeds
1kg pork mince
freshly ground black pepper


  1. For the filling, halve, peel and very finely dice the onion and de-string and very finely dice the celery. Heat the olive oil in a small saucepan, add the onion and celery, cover (ideally with a cartouche) and sweat over a low heat until soft and translucent. Meanwhile, peel and crush the garlic and crush the fennel seeds in a pestle and mortar.
  2. When the onion and celery are very soft, add the garlic and cook for 1 minute, then add the crushed fennel seeds and cook for a further 1 minute. Transfer the mixture to a bowl and leave to cool.
  3. Once cool, add the pork mince and mix thoroughly. Season with salt and pepper, then heat a frying pan over a medium heat and fry 1 tablespoon of the mixture in a splash of oil until cooked. Taste and adjust the seasoning as necessary.
  4. Roll out the chilled pastry on a lightly floured surface to a large rectangle, 30 x 34 cm and about 3 mm thick. Trim off the edges using a large knife, then cut the rectangle in half, each piece measuring 17 x 30 cm.
  5. Take about half the filling and shape it between the palms of your hands into a sausage shape, about 2–3 cm in diameter. Lay it along the length of the pastry. Lightly dampening your hands with water before shaping will help prevent the filling from sticking to your hands.
  6. Lightly beat the egg with a very small pinch of salt, using a fork, then pass through a sieve into a bowl. Brush a little down one long side of the pastry. Roll the pastry closely over the filling and seal over the egg washed side, ensuring a good seal.
  7. Repeat with the remaining pastry and filling, then cut into 6 cm lengths, or shorter pieces for smaller sausage rolls. Place on a baking tray, sealed sides down and glaze with beaten egg. Chill in the fridge for 20–30 minutes. Meanwhile, heat the oven to 190ºC.
  8. When the pastry is firm to the touch, brush each sausage roll with the beaten egg again, scatter with fennel seeds, then bake in the top of the oven for about 30 minutes until the pastry is a deep golden colour. Check the filling is cooked by inserting a skewer into the middle of a sausage roll. Leave it for 10 seconds, then remove it and check the heat of the skewer against the inside of your wrist; it should be hot. If not, return to the oven for a further 5–10 minutes. If they are browning too much, place them on a lower shelf.
  9. Remove from the oven and leave to cool a little before serving.


  • Pork and herb sausage rolls: Omit the fennel seeds and add 2 tablespoons very finely chopped mixed fresh herbs, such as parsley, sage, thyme and chives to the filling.
Leiths School of food and wine
cookery course
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