Sausage Rolls
- Level: Easy
- Total: 1 hr 40 min (includes chilling time)
- Active: 30 min
- Yield: 18 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 96
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 28 mg
- Sodium
- 99 mg
- Level: Easy
- Total: 1 hr 40 min (includes chilling time)
- Active: 30 min
- Yield: 18 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 96
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 28 mg
- Sodium
- 99 mg
Ingredients
Directions
- Add the fennel seeds to a small nonstick skillet and cook over medium-low heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. Set aside to cool.
- Add the garlic, carrot, celery and onion to a mini food processor and pulse until the mixture is finely chopped and resembles breadcrumbs. Heat the oil in the same nonstick skillet over medium heat. Once shimmering, add the mixture and cook, stirring frequently, until the vegetables have softened and the liquid has cooked off, 2 to 3 minutes. Transfer to a large bowl and set aside to cool completely.
- Add the pork, paprika, crushed red pepper flakes, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper and the ground fennel to the bowl. Using your hands or a wooden spoon, combine the ingredients until the mixture is cohesive and slightly taught. Cover with plastic wrap and refrigerate.
- Line a rimmed baking sheet with parchment. Dust a work surface with flour, then roll out the puff pastry to a 12-inch square. Cut the pastry into three 12-by-4-inch rectangles. Evenly spread the sausage mixture down the center of each puff pastry piece, leaving a 1-inch border on each side. Brush the pastry border with the beaten egg, then fold up over the filling, pinching together to form a seam. Place the rolls seam-side down on the prepared baking sheet, leaving 1 inch between each roll, and chill for 30 minutes. Reserve the remaining egg wash.
- Preheat the oven to 425 degrees F.
- Transfer the rolls to the work surface and brush all over with the egg wash. Using a sharp knife, cut each roll into six 2-inch pieces. Place the cut rolls back on the baking sheet and sprinkle evenly with the sesame seeds and sea salt. Bake, rotating the baking sheet halfway through, until the filling is cooked through and the pastry is crisp and golden brown, 30 to 35 minutes. Let cool slightly, then serve with ketchup for dipping.
Cook’s Note
The key to flaky puff pastry is to keep it as cool as possible before baking. If your pastry begins to melt while handling, refrigerate for 10 minutes to chill. If you don’t have a small food processor, you can also use a standard food processor. Just be sure to scrape the sides with a rubber spatula as needed, so the veggies are evenly chopped.
