Pork, Mushroom & Herb Sausage Rolls

Sausage rolls are definitely a kids best friend, and while most tend to stick to beef, I believe pork happens to be the key ingredient to make sausage rolls even better (if that is possible!).

This recipe brings together mushroom, fennel, oregano, garlic and paprika to provide a burst of flavour - like popping candy in every mouthful!

A wonderful addition for a school lunchbox, they are aslo perfect for any occasion.

Prep 15 min // Cook 25 min

INGREDIENTS

500g pork mince

1 cup sliced mushrooms

1 onion

1/2 cup fresh oregano

4 cloves garlic

1 tsp smoked paprika

1/2 red capsicum

Fennel seeds

Salt and pepper to taste

1tbs vegetable stock paste or stock cube

puff pastry

1 lightly beaten egg

THERMOMIX METHOD

1. Preheat oven to 180 degrees and lightly grease baking trays.

2. Chop onion into 4 and place in a bowl with garlic and cop 3sec/sp8 and scrape down.

3. Roughly chop capsicum and add to the bowl with mushrooms and herbs, then chop 4sec/sp6 and scrape down.

4. Add all remaining ingredients (except for the fennel seeds and egg) and mix 10sec/sp 6.

5. Cut puff pastry in half lengthwise, and place mix in the middle of each sheet in a log formation then fold each end into the middle. Repeat until all the mixture is used.

6. Brush the top with beaten egg and sprinkle fennel seeds over the top.

7. Bake for 25 min or until cooked through.

Non-THERMOMIX METHOD

1. Finely dice onion, mushroom and capsicum and place in a bowl.

2. Chop herbs finely and place in the bowl

3. Add all remaining ingredients (except for the fennel seeds and egg) and combine well.

4. Cut puff pastry in half lengthwise, and place mix in the middle of each sheet in a log formation then fold each end into the middle. Repeat until all the mixture is used.

5. Brush the top with beaten egg and sprinkle fennel seeds over the top.

6. Bake for 25 min or until cooked through.