A British and Irish classic great for picnics as a quick snack or as party food. Crispy pastry and succulent sausage meat.
Ingredients
1 TSP fennel seed
1 TSP smoked paprika
1 TSP mustard powder
2 TSP black pepper
1 TSP onion powder
1 TSP garlic powder
2 TSP salt
1.75 OZ / 50 G Bread crumb
17.75 OZ / 500 G pork mince (15%)
2 EA eggs
14 OZ / 400 G puff pastry
Directions
Insert the butterfly whisk into the mixing bowl and add all the dry spices along with the pork mince, 1 egg and bread crumbs. Mix for 30 seconds / speed 2.
Remove from mixing bowl and place in the fridge for 30 minutes.
Roll out the pastry to a rectangle about half a centimeter thick and slice into 3 pieces.
Fill the center of the pastry with equal amounts of filling. Break the remaining egg into a small bowl and beat with a fork. Brush around the outside of the filling with the egg and roll tightly.
Preheat the oven to 440°F / 220°C. Cut each strip into 4 and then lay onto a sheet pan. Brush with the remaining egg wash and bake in the oven for 15 minutes.
Enjoy your snack! Our rough puff pastry recipe is perfect for this!
