A friend recently asked my what traditional ‘Aussie’ food was and my immediate reply was meat pies and sausage rolls. I don’t know that they’re uniquely Australian, the English eat pies after all. But to me, pies and sausage rolls speak of Australia. Hot pies in metal cases streaming out of the canteen, eating a sausage rolls at a party with flaky pastry covering your face and of course it isn’t the same without oodles of tomato sauce (distinct from high-fructose corn syrup laden tomato ketchup).
The best sausage roll I’ve had in Australia has to be the offering from the Bourke St Bakery. Flaky, crispy and buttery on the outside with a pork and fennel filling within. It’s amazing. Perhaps some of it’s inherent appeal lies in the fact that I’ve always eaten it on a sunny day in Centennial park followed by one of their amazing tarts. Bliss!
This is a version of that sausage roll with my homemade rough puff pastry which I made based on the recipe from here, Guy Awford’s blog. If you don’t have to go to the trouble of making the pastry, embrace it. Pampas is your friend.
- 2 garlic cloves crushed
- 1 tbsp. oil
- 10g fennel seeds chopped
- 1.5 thyme sprigs
- 50g onion chopped finely
- 50g celery chopped finely
- 50g carrots chopped finely
- 400g pork mince
- handful of bread crumbs
- salt and pepper to taste
- 3 sheets of puff pastry
- egg wash for brushing- 1 egg and milk
In a small fry pan fry the garlic, onion, celery and carrot ( I chopped mine in the food processor) until soft. When the vegetables have softened add the thyme and fennel and cook for a few minutes. Leave the mixture to cool.
In a bowl combine the minced pork, bread crumbs, salt, pepper and cooled vegetables mixture. Use your hands to mix it all together.
Lay your pastry flat and make a sausage of mince about 2-3 cm from the edge of the pastry. Using your hands is the easiest way I’ve found to do this.
Now take the edge that is bare and wrap it over the sausage roll. Tuck the pastry in and keep rolling until you have wrapped the whole log of meat in pastry plus a little extra for the “seam”. Brush a little water at the edges to make it stick. Cut to your desired size at this point.
Eggwash the tops of the rolls and add a few fennel seeds on top. Place the seam down on a baking tray at bake in 350F/180C oven for 45 minutes.