These homemade pork sausage rolls use tomato sauce, fennel seeds and cheese in the filling to give it fantastic flavour the whole family will enjoy.
Ingredients
2 tbsp olive oil
2 onions, finely chopped
2 cloves garlic, crushed
2 tsp fennel seeds
1kg pork and veal mince
1 (100g) medium carrot, coarsely grated
½ cup (125ml) Rosella Organic Tomato Sauce
1 ½ cups (100g) fresh breadcrumbs
1 cup (115g) grated tasty cheddar cheese
2 eggs
6 sheets frozen puff pastry, thawed
Sesame seeds, for sprinkling
Extra Rosella Organic Tomato Sauce, to serve
Method
Preheat oven to 220°C/200°C (fan-forced) and line 2 baking trays with baking paper
Heat oil in a medium frying pan over medium heat. Add onion, garlic and fennel seeds. Cook, stirring occasionally, until tender. Cool
Mix cooled onion mixture, mince, carrot, tomato sauce, breadcrumbs, cheese and 1 egg together in a large bowl until well combined. Season with salt and pepper
Cut pastry sheets in half. Shape ½ cup of meat mixture into logs along the centre of each piece of pastry, brush one edge with remaining beaten egg and firmly roll pastry over the meat, pressing to close the edge. Cut each length into 4 sausage rolls
Arrange sausage rolls, seam side down, onto baking trays. Brush with more egg and sprinkle with sesame seeds. Bake 25-30 minutes, or until golden brown and cooked through. Serve warm with extra tomato sauce
Tips & Hints
To freeze uncooked sausage rolls, prepare up to end of step 4. Freeze in a single layer in freezer-proof containers for up to 2 months.
Cook frozen sausage rolls directly from the freezer. Increase cook time by 10 minutes.
