Sausage rolls are a classic Aussie food, but these are not your average store variety. The pork is flavored with caramelized leeks, macadamias, and apricots
- 540g (1.2 pounds) pork mince
- 1 leek, chopped
- 2 tb garlic
- 150g (5.3 ounces) macadmia nuts, crushed
- 150g (5.3 ounces) dried apricots, chopped
- 4 tb rosemary, plus extra for presentation
- 1 tb dijon mustard
- 2 tbs barbecue sauce
- 1 tsp sriracha hot sauce
- 4 sheets puff pastry, thawed
- 2 egg yolks
- 1 tb whole milk
- 5 tb butter, melted
- salt and pepper
- black poppy seeds
- Preheat oven to 180C (350F)
- Line 2 baking trays with non-stick baking paper and set aside
- In a non-stick fry pan with a drizzle of oil, saute leeks until caramelized (10-15 minutes). Set aside to cool.
- In a large mixing bowl, place pork mince, garlic, macadamia nuts, apricots and rosemary. Add the cooled caramelized leeks and stir to combine.
- Add the mustard, barbecue sauce and hot sauce to the bowl. Season well with salt and pepper. Using clean hands, thoroughly combine all the ingredients together.
- In a small bowl whisk egg yolks and milk to make an egg wash.
- In a second small bowl place cold water and in a third small bowl place the melted butter. Set these bowls on the counter-top ready for assembly.
- Cut each thawed puff pastry sheet into four even strips. Halve these strips again down the middle. You should have 8 even-sized strip around 12 cm long x 6 cm wide.
- Add a tablespoon of the mixture to the bottom of each pastry strip and tightly roll to secure, sealing the ends with cold water.
- Place on baking tray and brush with melter butter then egg wash and spinkle with poppy seeds, rosemary and black pepper. Repeat with remaining rolls.
- Bake for 20-25 minutes or until the pastry is golden and crisp.
- Carefully remove trays from the oven and flip the rolls over to cook the under-side, bake for a further 5-10 minutes until golden and crispy.
- Remove from the oven and serve hot.
- Category: Appetizer, Baking
- Cuisine: Australian