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Pecorino and fennel seed sausage rolls

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Pecorino and fennel seed sausage rolls


Makes 6 sausage rolls

250g Sausage meat
1 tsp Fennel seeds
50g grated Pecorino
Salt and pepper

To assemble
250g Puff or flaky Pastry
50g plain flour
Egg glaze – 1 egg beaten with a pinch of salt, sieved
1Tbsp sesame seeds


  1. In a bowl, season the sausage meat well with salt and pepper, add the fennel seeds and pecorino and combine well. Keep in the fridge until required.
  2. Sprinkle a little flour onto the work surface, roll the pastry out until about 3mm thick and trim into to a 30cm x 20cm rectangle. Place on a baking sheet.
  3. Shape the filling into a sausage shape 30cm long (the length of the pastry) and lay it down one of the long sides, leaving a gap of about 2cm from the edge.
  4. Brush a little of the beaten egg glaze along the 2cm strip you have left - this will be the ‘glue’ to stick the pastry together. Fold the pastry over the sausage meat, excluding any big air pockets as you go and seal along the egg glazed strip. Brush off any excess flour.
  5. Using the back of a fork gently seal the join, then to neaten the finish, trim with a sharp knife.
  6. Lightly glaze the surface of the pastry with the egg glaze.
  7. Chill in the fridge for at least 20 minutes, until the pastry is cold and firm. Preheat the oven to 200
  8. Divide into 6 equal sausage rolls using a large sharp knife. Place them on the baking sheet with space in between them, re-glaze carefully with the egg glaze and sprinkle with sesame seeds.
  9. Bake for 20-30mins, until the pastry is cooked through and the filling is piping hot.
  10. Serve warm or room temperature. If not being eaten at once, allow to cool completely on a wire rack and store in an airtight container in the fridge. They can then be warmed through to serve.

Author: Leiths Teachers


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