Time 1 hour
Last week, we attended the Rugby Sevens, thanks to some friends of ours who are big fans! They inspired this recipe, which I kept thinking really should be served at the games. I’ve paired the recipe with the theme for World Rugby – World In Union…
Music Selection: Hayley Westenra – World in Union (in maori)
1 sheet (2 pieces) puff pastry, thawed
3 cloves garlic
1 cup finely chopped onion
2 celery stalks, finely chopped
6 slices bacon, finely diced
1 lb ground pork
2 tsp fennel seeds
¾ cup panko breadcrumbs
1 ½ Tbsp smoked paprika
7 -8 fresh thyme leaves, finely diced
½ tsp salt
Preheat oven to 350 degrees.
On stove, in a pan, fry the garlic, onion, bacon and celery in the olive oil. Salt/pepper. Cook until onions are translucent and bacon is cooked, but not crispy. Remove from heat and let cool.
In a large bowl, mix the ground pork, paprika, thyme, 1 egg, fennel, salt/pepper and panko crumbs. Mix in the cooled onions, garlic, bacon and celery. Mix until well blended.
Flour your surface and roll out ½ of the puff pastry into a long rectangle (12 inches x 8 inches). Put half of the ground pork mixture in a log shape in the middle of the puff pastry.
In a small bowl, mix the remaining egg until well whisked. Using a pastry brush, brush some of the egg along the long side of the puff pastry. Roll one side over the pork, until it rolls into the brushed egg side. You should have a long log. Cut into 4 equal pieces. Place on a parchment lined baking sheet.
Similarly, roll out the remaining puff pastry to make a second log with the ground pork. Also cut into 4 pieces and put on the baking sheet. Brush the tops of each with some of the beaten egg.
Bake in the oven for 30 – 35 minutes. Let cool a little before eating. Serve with honey mustard, ball park mustard, or ketchup!
One Comment Add yours
Just looking over your recipes and sure like sausage rolls. I just made Fowles breakfast sure was good.
On Sun, Oct 3, 2021 at 6:13 PM A Runny Egg On Top wrote:
> bandriachuk posted: ” Time 1 hour Last week, we attended the Rugby Sevens, > thanks to some friends of ours who are big fans! They inspired this recipe, > which I kept thinking really should be served at the games. I’ve paired the > recipe with the theme for World Rugby – World ” >