Macadamia nut sausage roll recipe with puff pastry: reddit baking challenge (wk 4)
We are four weeks into 2021, and so far I have been feeling good about the 52 week baking challenge. This week’s challenge is in celebration of Australia day and required a bit of googling. I learned that Pavlova is the Australian national dessert. Caramel slice, aka millionaire’s shortbread, had some appeal with its shortbread base, caramel layer, and chocolate topping. But we are a bit overwhelmed with sweets at the moment, so I opted for a savory bake this week.
There also happened to be most of a pound of quick puff pastry in the freezer from some recent baking adventure. If you’ve never made quick puff pastry (or “rough puff” as they call it on the Great British Baking Show), it is quite a bit easier than traditional puff pastry. I’d encourage you to try it once, but there’s no shaming here if you buy it at the store. Just be sure to buy frozen puff pastry made with butter, or it won’t be as delicious.
I made these sausage rolls with ground pork, macadamia nuts (because Australia), fennel, and fresh sage from the garden. They came together really quickly using the leftover pastry and food processor.
A few notes. I would definitely use parchment paper for these for easier clean up. They released a lot of grease. In the future, I might even make them on a pan or rack with holes to let the grease drip away. Although well-cooked, they had a bit of a soggy bottom. Google also suggests starting with a pre-heated pan or using a hotter oven to start and then turning down the temperature.
Sausage roll filling
- 1 lb ground pork or bulk sausage
- 3 oz macadamia nuts, optional
- 2 cloves garlic
- 1 tbsp fresh sage
- ½ bulb fennel
- 1 egg yolk, lightly beaten for the egg wash
- ½ lb puff pastry – homemade or store bought
- Preheat oven to 375 degrees.
- Put the ground pork into a large bowl.
- In a food processor, chop nuts until fine but not pulverized. Dump into bowl with pork.
- Again in the food processor, blitz garlic and sage into a paste. Add fennel and pulse 10-15 times until chopped. Add to bowl.
- Add salt and pepper (I used 1 tsp salt and 1/4 tsp of pepper but it will depend on your tastes and whether you are using pork or sausage meat) and gently mix by hand.
- Roll puff pastry on a lightly floured countertop to 1/4" thick, about a square of 12" by 12". Cut into 4 squares.
- Divide meat mixture roughly into four, shape into a log, and place down the middle of the puff pastry square.
- Fold puff pastry over meat and seal by dabbing a bit of water down the edge of one side. Place seam down and roll gently to seal.
- Cut into desired lengths, place seam down on a baking sheet lined with parchment paper, and brush with egg wash.
- Bake until the pastry is browned and the meat is cooked, about 30-40 min.
The house smelled amazing when these were cooking, and kiddo cleaned her plate. And of course extras will be going into the freezer for future leftovers.
Next week’s challenge: bite-sized!