Pork, sage and pine nut sausage rolls

A little while ago on the Western Australia Day long weekend, I found myself with no plans and Ollie out all day at an indoor frisbee tournament (yes, apparently a real thing!). It seemed as though most of Perth was out and about enjoying the fine display Mother Nature was putting on and checking out all the fun events that the city had to offer on a day off to celebrate our fine state. It looked like a whole lot of fun, but being in a rather instrospective mood I decided that all I was good for that day was pottering around the house with ‘Orange is the New Black’ (my latest obsession) on TV to keep me company. I thought I better to something in honour of Western Australia Day though, so I decided to try my hand at making an all-Australian favourite, the humble sausage roll.  Pork and sage are fairly classic flavours for sausage rolls, so I thought I would stick with that but add some pine nuts because even though they are ridiculously expensive they are one of my favourite things ever. Seeing as I had so much time I my hands, I decided that I was going to mince my own pork fillet in the thermomix and make the filling from scratch. If you do decide to go down this path, make sure you get a cut of meat that has a reasonable amount of fat on it, or your filling will end up dry and tough. Of course, you could quite easily just use pork mince and if you’re really pressed for time but still want to seem a bit fancy, buy some nice sausages and squeeze the filling out, wrap it in the pastry and voila!

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Ingredients

  • 700g pork fillet (or pork mince), cubed and partially frozen if your mincing in the thermomix
  • 80g pine nuts
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1 tsp fennel seeds, ground
  • 10g of sage (about 1/4 cup), chopped
  • 1 carrot
  • 1 zucchini (small)
  • salt
  • pepper
  • 1/2 cup of breadcrumbs
  • 1 egg, whisked
  • 1 packet of puff pastry
  • sesame seeds
  • poppy seeds

Breadcrumbs (if you’re making your own)

  • 2-3 slices of bread
  • 1 tsp oil
  • 2tsp mixed herbs

Method

  1. Preheat oven to 180 degrees
  2. Making sure the cubes aren’t frozen together, mince the pork – I used the thermomix on speed 6-7 for 15 seconds, but this will depend on how big the cubes are, and how frozen the pork is. Just go with what looks good.
  3. In a hot pan, toast the pine nuts for 30 seconds – keep a close eye on them as they won’t take long to burn, you just want to brown them a little and release the oils.
  4. Remove the pine nuts from the pan, add some oil and fry the onion and garlic until soft and golden
  5. Add the sage and fennel seeds and fry for another minute
  6. Grate the carrot and zucchini, and using a clean chux or nut milk bag squeeze the excess water out of the grated vegetables
  7. If you are making your own breadcrumbs, place all the ingredients in the thermomix/food process and blitz for 10 seconds
  8. In a large bowl, combine the minced pork, pine nuts, onion mixture, carrot, zucchini, salt, pepper and breadcrumbs
  9. Lay the puff pastry out and place a roll of pork mixture down the puff pastry 2cm from the end. Roll until the pastry overlaps itself and brush with edges with the egg mixture to help them stick together
  10. Brush the top with the egg wash, and sprinkle with sesame and poppy seeds
  11. Cut the rolls into 3cm portions
  12. Place in oven for 25 minutes

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3 thoughts on “Pork, sage and pine nut sausage rolls

    • So good right! Apparently it’s not as fun as outdoor frisbee because the courts are too small haha! He normally plays in a league at the UWA Sports Park on Wednesdays – it’s a lot more popular than I could have imagined!

      • Matt says:

        Haha almost too good! My girlfriend is normally the sausage roll maker in my house. Whenever we have people over I try to get fancy and make mini burgers or ribs or what ever else I can think of, but every time the sausage rolls win!

        I never would have thought there was a league for frisbee… it’s so underground haha

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