Outback Minced Pork and Fennel Rolls
Rooted in the Australian outback tradition of hearty hand-held fare, this Outback Minced Pork and Fennel Roll recipe is a tribute to the country's iconic meat pie culture—with a savory twist. The aromatic fennel brings elegance to juicy minced pork, all enveloped in flaky, golden puff pastry. Ideal for casual alfresco meals, game-day gatherings, or even elevated brunch menus, these rolls marry rustic heartiness with refined flavor.
Equipment
Large skillet
Mixing bowl
baking tray
parchment paper
sharp knife
Pastry brush
Cooling rack
Ingredients
For the Filling:
1 ½ pounds ground pork - use high-quality free-range pork for best flavor
1 small onion - finely diced
2 cloves garlic - minced
2 teaspoons fennel seeds - lightly crushed for maximum aroma
1 tablespoon thyme - fresh ; finely chopped (or 1 teaspoon dried thyme)- ½ teaspoon cracked black pepper - or more to taste
1 teaspoon sea salt - adjust to taste
1 tablespoon olive oil - extra virgin
To Assemble:
- 3 sheets puff pastry - thawed if frozen
1 large egg - beaten for egg wash
1 tablespoon milk - for whisking into egg- 1 tablespoon black sesame seeds - or white sesame seeds ; for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté the onion for 2–3 minutes until translucent, then add garlic and cook for another 30 seconds until fragrant.
- Add the ground pork to the skillet and cook until browned, about 5–7 minutes. Use a wooden spoon to break the meat into fine crumbles. Drain any excess fat.
- Stir in fennel seeds, thyme, salt, and pepper. Cook for another 1–2 minutes until well combined. Remove from heat and allow to cool slightly.
- Cut each puff pastry sheet in half to create six rectangles. Place a generous line of filling down the center of each. Fold the sides over, seam-side down, and press edges gently to seal.
- Transfer each roll to the lined baking tray. Whisk together the egg and milk, then brush the tops of the rolls with the egg wash. Sprinkle with sesame seeds if using.
- Bake in preheated oven for 30–35 minutes, or until puffed and golden brown. You should see bubbling at the edges of the pastry.
- Let cool for 5 minutes on a wire rack before serving.
Notes
- Add a dash of chili flakes for a spicy kick.
- To reduce calories, consider using filo pastry as a lighter alternative to puff pastry.
- Use a mortar and pestle to crush fennel seeds for deeper aroma; a spice grinder works too.
- If making ahead, refrigerate assembled but unbaked rolls and bake fresh when needed.
Nutrition
Calories: 1025kcalCarbohydrates: 58gProtein: 30gFat: 75gSaturated Fat: 21gPolyunsaturated Fat: 9gMonounsaturated Fat: 40gTrans Fat: 0.003gCholesterol: 113mgSodium: 770mgPotassium: 463mgFiber: 3gSugar: 2gVitamin A: 116IUVitamin C: 4mgCalcium: 67mgIron: 5mg
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