Ingredients
- 200g pork mince
- 200g sausage meat
- 200g chorizo meat (pick a softer chorizo, and peel off any skin)
- 2tbs fennel seeds
- 12g sea salt
- 2tsp black pepper
- 320g sheet of ready-made puff pastry
- Plain flour, for dusting
- 2 egg yolks, for egg wash
- 1tsp chilli flakes
- 1tsp sesame seeds
- 1tsp poppy seeds
- Preheat your oven to 200 degrees and line a baking tray with parchment paper.
- Place the sausage meat, pork mince and chorizo meat into a bowl and fold together with a spatula to evenly mix.
- Put the fennel seeds in a nonstick pan and toast over a medium heat until fragrant. Tip them into a blender and blend to a powder. Add this to the meat along with the salt and pepper and fold it all together, being careful not to overmix.
- Lightly dust a countertop with flour and place the prerolled sheet of puff pastry on it. Using a knife, cut it lengthways in half into two equal-sized rectangles.
- Divide the meat mix in two. Roll one half of the mix into a long sausage shape and place it lengthways along the middle of one of the pastry rectangles, leaving a gap of about 2½cm at the ends. Mix the egg yolks and brush lightly over the pastry, then fold one side of the pastry over the sausage mix, pressing down with your fingers or a fork to seal. Cut away excess pastry, then brush with more egg wash. Repeat with the other half of the meat mix and pastry.
- Place the sausage rolls on the lined oven tray and sprinkle the chilli flakes, sesame seeds and poppy seeds on top. Bake in the oven at 200 degrees for 20 minutes until golden brown and cooked through. Allow to cool for a few minutes before slicing and serving.
