Pork and fennel puff rolls

When i posted up the chicken and bacon puff rolls, few blogger friends suggested me to try this Pork and fennel pull rolls. They said this pork roll is good and tempted me to make this pork roll at home. This was 1st time I tried pork roll as we could not easily find pork related bakery items selling in the bakery shop here due to Halal issue..I would say this pork roll taste is as good as chicken roll.

This time i even make my own puff pastry from Bourke stree bakery cookbook. It was tedious (took 2days to complete) and very difficult to handle in hot weather here..Anyway, the homemade puff pastry is so good, very buttery and nice aroma. I will not share the recipe here since the recipe is too long to write and also copyright issue and furthermore it is not nice for me to copy their whole recipe since they took so much of effort to write this book..You can anytime replace it with store-bought puff pastry..

Anyway, I will share with you the recipe of the filling ..

Pork and fennel puff rolls
(recipe source: largely adapted from Bourke Street Bakery book-the ultimate baking companion)
*makes 16 puff rolls

600g minced lean pork
75g celery, finely chopped
75g carrot, finely chopped
1 big onion, finely chopped
3 garlic cloves, finely chopped
3tbsp olive oil
3tsp ground fennel
1tsp dried thyme, you may replace with fresh thyme
20g breadcrumbs
1/2tbsp salt or to taste
A dash of white pepper

16pcs of puff pasty, about 4”x4” (store bought or homemade)
Egg wash (mix 1 egg with 1tbsp milk and a pinch of salt)
Fennel seeds, for sprinkling

Method
1. Pre-heated oven to 200c.
2. Warm up olive oil in a pan, sauté garlic and onion till aroma.
3. Add in celery and carrot, continue stir and cook till fragrant. Set aside to cool.
4. Mix minced pork, cooled vegetables, breadcrumbs, salt and white pepper in a mixing bowl. Blend and stir the mixture in one direction until the meat becomes gluey.
5. Slightly roll puff pastry to 4”x4”, place some filling on the pastry, firmly fold the pastry over, pressing to enclose the roll tightly.
6. Place on the tray, seam side down, brush the tops with egg wash and sprinkle fennel seeds.
7. Reduce the oven temperature to 190c (with fan and middle rack) and bake for 30mins or until golden brown.

** I will be away from blogging for 1-2 weeks as I going to visit this country where the author of this book come from, ^_^ See you all soon...