Chicken Stock Recipes

Pork & Sage Sausage Rolls

chicken-noodle-soup-for-mum

Ingredients

  • 2 tablespoons vegetable oil
  • 2 medium onions, diced
  • 2 cloves garlic, minced
  • 2 tablespoons sage, finely chopped
  • 1 tablespoons thyme, finely chopped
  • 1 tablespoons parsley, finely chopped
  • 1.5 teaspoons Urban Forager Chicken Stock Concentrate
  • 500g pork mince 
  • 50g breadcrumbs
  • 3 sheets puff pastry
  • 1 egg, beaten, for egg wash
  • Black mustard seeds

Instructions

  1. Heat a medium frypan on medium low heat
  2. Add vegetable oil and bring to temperature
  3. Add onion and cook slowly, stirring as needed, until soft
  4. Add garlic and stir through for a few minutes until it changes colour and is fragrant
  5. Add herbs and chicken stock and stir through
  6. Remove from heat and allow to cool
  7. Preheat oven to 190C
  8. In a mixing bowl, combine onion mix, pork mince and breadcrumbs with your hands
  9. Cut pastry in half so you have two rectangles
  10. Use your hands to mould a sausage shape and place along the pastry allowing room for pastry to meet with about 1cm overlap.  Take care not to overfill
  11. Cut to size as you prefer, prick each serve with a fork
  12. Brush with egg wash and sprinkle with mustard seeds
  13. Place on a baking tray lined with baking paper
  14. Cook at 190c for 10 minutes then reduce to 180C for 25-30 minutes or until pastry is golden and filling is cooked
  15. Shuffle your trays if your oven cooks unevenly

Notes

Consider doubling this batch! 

We love empire pastry, made here in Western Australia with real butter. Or if you’re feeling time rich, have a go at making your own.

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