Ingredients
600g free range pork mince with a good amount of fat
500g beef brisket mince
120g red onion finely chopped
2 tbspn dijon mustard
2 tbspn fennel seeds toasted and ground
1 tbspn lemon thyme leaves finely chopped
1 tbspn sea salt
½ tbspn freshly ground black pepper
5 sheets (30cm x 20cm) butter puff pastry
2 free range egg yolks
40ml full cream milk
1 tspn extra fennel seeds to garnish
40ml Cabernet Barbecue Sauce to serve
600g free range pork mince with a good amount of fat
500g beef brisket mince
120g red onion finely chopped
2 tbspn dijon mustard
2 tbspn fennel seeds toasted and ground
1 tbspn lemon thyme leaves finely chopped
1 tbspn sea salt
½ tbspn freshly ground black pepper
5 sheets (30cm x 20cm) butter puff pastry
2 free range egg yolks
40ml full cream milk
1 tspn extra fennel seeds to garnish
40ml Cabernet Barbecue Sauce to serve
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Methods
1
Place the mince, onion, mustard, fennel seeds, thyme, salt and pepper into a large mixing bowl and using your hands, mix together until well combined.
2
Lay the 5 sheets of pastry out onto your workbench, then divide the mince mixture into 5 even portions. Shape each of the portions into 30cm sausages and place them along the long edge of the pastry.
3
Meanwhile, to make the egg wash, place the egg yolks and milk into a small bowl and mix together well.
4
Preheat fan forced oven to 190°C.
5
Roll each pastry sheet to enclose the mince, brushing the closing edge with egg wash to allow the pastry to stick to itself. Position each of the rolls onto a lined tray, ensuring the pastry seam is underneath, then place into the fridge for 30 minutes to allow the pastry to firm up.
6
Remove from the fridge and cut each of the rolls into 7 even pieces. Space pieces out evenly on the tray, brush with egg wash and sprinkle with some whole fennel seeds.
7
Place into preheated oven and bake for 20 to 25 minutes until golden brown.
8
Remove from the oven and allow to sit for 3 to 4 minutes, then place onto a platter and serve with Cabernet Barbecue Sauce.
9
Note: Cabernet Barbecue Sauce is a twist on a classic, view our range sauce for delicious inspiration.
1
Place the mince, onion, mustard, fennel seeds, thyme, salt and pepper into a large mixing bowl and using your hands, mix together until well combined.
2
Lay the 5 sheets of pastry out onto your workbench, then divide the mince mixture into 5 even portions. Shape each of the portions into 30cm sausages and place them along the long edge of the pastry.
3
Meanwhile, to make the egg wash, place the egg yolks and milk into a small bowl and mix together well.
4
Preheat fan forced oven to 190°C.
5
Roll each pastry sheet to enclose the mince, brushing the closing edge with egg wash to allow the pastry to stick to itself. Position each of the rolls onto a lined tray, ensuring the pastry seam is underneath, then place into the fridge for 30 minutes to allow the pastry to firm up.
6
Remove from the fridge and cut each of the rolls into 7 even pieces. Space pieces out evenly on the tray, brush with egg wash and sprinkle with some whole fennel seeds.
7
Place into preheated oven and bake for 20 to 25 minutes until golden brown.
8
Remove from the oven and allow to sit for 3 to 4 minutes, then place onto a platter and serve with Cabernet Barbecue Sauce.
9
Note: Cabernet Barbecue Sauce is a twist on a classic, view our range sauce for delicious inspiration.
