Pork Mince and Kūmara Sausage Rolls
Inspired by the comforting flavors of Māori kai fused with the rustic techniques of British pastry, these Pork Mince and Kūmara Sausage Rolls are a delightful twist on a classic savory treat. The tender sweetness of roasted kumara (New Zealand sweet potato) pairs beautifully with seasoned ground pork, wrapped in flaky, golden puff pastry. These rolls are both nostalgic and innovative, making them perfect for picnics, parties, or hearty afternoon snacks.
Equipment
Ingredients
For the filling
1 pound ground pork (minced pork) - choose a slightly fatty grind for moisture- 1 cup cooked kūmara (sweet potato), mashed - roasted for better flavor
1 small onion - finely diced, preferably yellow variety
2 cloves garlic - minced- 1 tablespoon thyme leaves - fresh, chopped, or substitute 1 teaspoon (1g) dried thyme
1 teaspoon cumin - ground
½ teaspoon ground black pepper - freshly cracked preferred
1 teaspoon sea salt
For the pastry
- 2 sheets puff pastry - thawed, use all-butter puff pastry if available
1 large eggs - beaten, for egg wash
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Sauté the aromatics: In a frying pan over medium heat, sauté the diced onion and minced garlic in a little oil until translucent and fragrant—about 5 minutes. Remove from heat and let cool slightly.
- Make the filling: In a mixing bowl, combine ground pork, mashed kūmara, sautéed onions and garlic, thyme, cumin, pepper, and salt. Use your hands to gently mix everything together until evenly incorporated—do not overmix.
- Assemble the rolls: Lay out the puff pastry sheets. Divide the pork mixture in half and form a log along one long edge of each sheet. Roll the pastry over the filling to enclose it and seal the edge with a bit of beaten egg. Place seam-side down on the lined tray.
- Slice and brush: Cut each roll into 3 equal pieces. Use a sharp knife to score the tops lightly for design, then brush generously with beaten egg for a golden finish.
- Bake: Place in the preheated oven and bake for 35–40 minutes, or until golden brown and the filling is cooked through. The pastry should be puffed and crisp.
- Rest and serve: Let the sausage rolls rest for 5 minutes before serving to allow the filling to set slightly.
Notes
- Add a teaspoon of Dijon mustard to the pork mix for a sharp kick.
- To make them gluten-free, use gluten-free puff pastry and ensure your seasonings are free from wheat traces.
- Chill the puff pastry logs in the freezer for 10 minutes before slicing for cleaner cuts.
Nutrition
Calories: 689kcalCarbohydrates: 43gProtein: 20gFat: 48gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 0.003gCholesterol: 85mgSodium: 659mgPotassium: 389mgFiber: 2gSugar: 2gVitamin A: 3257IUVitamin C: 4mgCalcium: 43mgIron: 4mg
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