These sausage rolls are made with ground pork, macadamia nuts, fennel, and fresh sage. They come together quickly if you have a food processor and store-bought or leftover homemade puff pastry in the freezer.
In a food processor, chop nuts until fine but not pulverized. Dump the chopped nuts into the bowl with the pork.
3 ounces macadamia nuts
Again in the food processor, blitz the garlic and sage into a paste. Add the fennel and pulse 10 to 15 times until chopped. Add this mixture to the bowl with the pork and nuts.
2 cloves garlic, 1 tablespoon fresh sage, ½ bulb fennel
Add salt and pepper (I used 1 teaspoon of salt and ¼ teaspoon 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 ¼ inch thick, about a square of 12 inches by 12 inches. Cut it into 4 squares.
½ pound puff pastry
Divide meat mixture roughly into four, shape it 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 the log gently to seal.
Cut the log into three 2 inch rolls or whatever length you desire for your rolls, place the rolls seam down on a baking sheet lined with parchment paper, and brush them with the lightly beaten egg yolk.
1 egg yolk, lightly beaten
Bake until the pastry is browned and the meat is cooked, about 30 to 40 minutes.
Notes
Leftover puff pastry can be frozen and stored for 3 to 6 months. Leftover cooked sausage rolls can be cooled and frozen for 1 to 2 months.