Pork Belly Sausage Rolls
PREP TIME 20 minutes
COOK TIME 20-25 minutes
SERVES Makes 20
750g pork belly, diced
1 tbsp Pukara olive oil
1 onion, diced
2 garlic cloves, diced
1 tsp fennel seeds, plus extra to garnish
½ cup dried apple, finely diced
½ bunch oregano
½ bunch sage
Tasman sea salt
3 sheets puff pastry, cut in half
1 egg, whisked
Preheat oven to 185°C. Using a meat grinder, mince the pork belly through the grinder twice, to insure it is finely minced.
In a pan over medium heat, add olive oil, onion, garlic, fennel seeds, dried apple, oregano, sage, salt and sauté for 2-3 minutes. Allow to cool.
In a separate bowl, combine onion mixture with minced pork belly and 1 tsp of sea salt, massage together using fingertips.
Divide mixture into 6 portions and spread down the mixture of each sheet of pastry. Brush one edge of pastry with egg wash, tightly roll to enclose the mixture. Prick the top with a fork and cut into desired size. Repeat with remaining mixture and pastry. Place sausage rolls onto a lined tray, lightly brush egg wash over the top and sprinkle over fennel seeds. Place in the oven to cook for 20-25 minutes or until golden brown.