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Pork & Fennel Sausage Rolls

Course Lunch, Main Course, Snack

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 2 sheets Paneton Flaky Puff Pastry
• 1 pack Pork & fennel sausages
• 1/2 apple finely diced
• 1 carrot finely diced or grated
• 1 onion finely diced
• 1 tsp fennel seeds
• salt & pepper to taste

Instructions

• Remove two sheets of pastry form the pack and allow to defrost.
• Preheat oven to 200'.
• Line one baking tray with baking paper.
• Remove the sausages from the casings and put filling into a large bowl, add all other ingredients and mix well.
• Cut pastry in half.
• Divide sausage filling by four, and shape into a long log to fit down the centre of your pastry.
• Fold the pastry over the filling, folded edges down.
• Cut sausage rolls into the size you prefer.
• Brush pastry with egg wash.
• Bake at 200' for 10 minutes, then reduce heat to 180' and bake for a further 15-20 minutes until pastry is golden brown and filling is cooked.

The post Pork & Fennel Sausage Rolls appeared first on Paneton Bakery.

Sausage Rolls are as old as the Ancient Greek and the Roman Empire. However the modern recipe is subject to a typical discussion: who invented the sausage roll? After a funny attempt by the USA to claim the paternity for it, most of the observers have settled to declare UK the mother patrie of the pastry. However again, some say sausage rolls have been conceived in France in the 19th century…

So here is our recipe for some delicious rolls, with Paneton flaky pastry of course, the best of NZ and France combined.

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Sausage Rolls

Course Appetizer

Keyword canape/finger food, flaky pastry

Ingredients

• 1 roll Paneton flaky pastry
• 400 g pork mince
• 1 Pink Lady apple diced
• 1 onion finely sliced
• 1/2 cup bread crumbs
• 1 tbsp fennel seeds toasted and ground
• salt and pepper
• 1 egg to wash pastry

Instructions

• Preheat the oven to 180°C
• Lightly sauté onion til softened and set aside to cool
• In a large bowl, add all filling ingredients and mix well using your hands to squeeze the mixture together
• Cut pastry in half on the long side
• Place filling evenly onto the middle of the pastry and fold on side over, then brush the egg mix over the other edge and fold over to cover the filling
• Cut into even size sausage rolls, and run a knife along the top of each roll – slicing two diagonal cuts
• Brush with egg mix and bake for 40 minutes until meat and pastry are cooked through and golden brown

The post Sausage Rolls appeared first on Paneton Bakery.

Flaky pastry asparagus rolls are perfect for entertaining.

Simply use a pizza cutter and slice 1-2cm strips of flaky pastry, twist them around fresh asparagus.
Wash with egg.

Dust with grated parmesan and bake for 15-20minutes or until golden. They also make great dippers into soft boiled eggs too!

The post Flaky pastry asparagus rolls appeared first on Paneton Bakery.

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Pumpkin, chickpea, silverbeet and feta sausage rolls recipe

Ingredients

• 1 roll Paneton Flaky Pastry
• 400g can chickpeas (drained & rinsed)
• 1 1/2 cups roasted pumpkin
• 1 cup silverbeet
• 1 onion
• 1 handful parsley
• 1 tsp paprika
• 1/2 tsp salt
• 100 g feta (crumbled)

Instructions

• Preheat oven to 200".
• In a food processor add onion and blitz till finely chopped. Add roast pumpkin, chickpeas, silverbeet, parsley, carrot, paprika, salt and blitz till well combined. Mix through crumbled feta.
• Cut pastry in half lengthwise and spoon mix onto middle section. Fold pastry over and cut to size (you will make 8 large rolls or 16 smaller).
• Place onto a lined baking try - fold side down. Bake for 30 minute or until golden brown.

The post Pumpkin, chickpea, silverbeet and feta sausage rolls appeared first on Paneton Bakery.