Pork and Mushroom Sausage Rolls

These Pork and Mushroom Sausage Rolls are perfect for lunches, afternoon snacks and dinner party finger food!

Pork and Mushroom Sausage Rolls

Makes ± 20 sausage rolls

Ingredients

• 400g portabellini mushrooms
• 400g pork mince
• 1 small onion, finely diced
• 4 cloves garlic, finely minced
• 1 large egg, lightly beaten
• 1 cup breadcrumbs
• ¼ cup parsley, finely chopped
• 2 tsp fennel seeds, lightly toasted
• Salt and pepper, to taste
• Olive oil
• 1 egg, for egg wash
• 3 sheets ready rolled puff pastry, cut in half

Method

PREHEAT oven 200°C.

LINE a baking tray with baking paper.

USING a food processor, pulse the mushrooms until they are very finely chopped. In a large saucepan heat a drizzle of olive oil and add the mushrooms.

SAUTE until the mushrooms give off all their water and begin to brown. Remove from the heat and set aside in a bowl.

HEAT a fresh drizzle of olive oil in the pan. Sauté onion until soft and then add the garlic. Cook until fragrant. Transfer to the bowl of cooked mushrooms and allow to cool.

COMBINE the cooled mushroom and onion mix with one egg, breadcrumbs, parsley and fennel seeds. Season with salt and pepper and mix until well combined.

WORKING with one sheet of pastry at a time, spoon some filling along one long edge. Brush the opposite edge of a pastry with the egg wash.

ROLL up to form a sausage. Press pastry together to secure. Repeat with remaining mixture and pastry. Brush the top of each roll with egg.

CUT each roll into ± 5cm long segments. Place onto lined baking tray pastry seam side down. Bake for 30 minutes or until pastry is golden and filling is cooked through. Serve with tomato sauce for dipping.

Print Recipe

Pork and Mushroom Sausage Rolls

Serves: ±20 rolls

Ingredients

• 400g portabellini mushrooms
• 400g pork mince
• 1 small onion, finely diced
• 4 cloves garlic, finely minced
• 1 large egg, lightly beaten
• 1 cup breadcrumbs
• ¼ cup parsley, finely chopped
• 2 tsp fennel seeds, lightly toasted
• Salt and pepper, to taste
• Olive oil
• 1 egg, for egg wash
• 3 sheets ready rolled puff pastry, cut in half

Instructions

1

PREHEAT oven 200°C.

2

LINE a baking tray with baking paper.

3

USING a food processor, pulse the mushrooms until they are very finely chopped. In a large saucepan heat a drizzle of olive oil and add the mushrooms.

4

SAUTE until the mushrooms give off all their water and begin to brown. Remove from the heat and set aside in a bowl.

5

HEAT a fresh drizzle of olive oil in the pan. Sauté onion until soft and then add the garlic. Cook until fragrant. Transfer to the bowl of cooked mushrooms and allow to cool.

6

COMBINE the cooled mushroom and onion mix with one egg, breadcrumbs, parsley and fennel seeds. Season with salt and pepper and mix until well combined.

7

WORKING with one sheet of pastry at a time, spoon some filling along one long edge. Brush the opposite edge of a pastry with the egg wash.

8

ROLL up to form a sausage. Press pastry together to secure. Repeat with remaining mixture and pastry. Brush the top of each roll with egg.

9

CUT each roll into ± 5cm long segments. Place onto lined baking tray pastry seam side down. Bake for 30 minutes or until pastry is golden and filling is cooked through. Serve with tomato sauce for dipping.

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ALSO SEE: Sweet Potato Rosti with Mushroom Medley

Sweet potato rosti with mushroom medley

Sjaan Van der Ploeg

Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.