Serves 12
65 min
Leek and Rosemary Pork Sausage Rolls
Recipe GLPR10d7966d1513fd
Crispy puff pastry rolls filled with seasoned ground pork, caramelized leeks, macadamia nuts, dried apricots, and fresh rosemary. These golden-brown appetizers are brushed with butter and egg wash, then topped with poppy seeds for an elegant presentation. Perfect as a main course or impressive starter.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
540 g Ground pork
1 Leek, chopped
2 tb Garlic, minced
150 g Macadamia nuts, crushed
150 g Dried apricots, chopped
4 tb Fresh rosemary, chopped
1 tb Dijon mustard
2 tbs Barbecue sauce
1 tsp Sriracha hot sauce
4 Puff pastry sheets, thawed
2 Egg yolks
1 tb Whole milk
5 tb Butter, melted
Salt and pepper to taste
Black poppy seeds
Olive oil for cooking
Fresh rosemary sprigs for garnish
Cold water for sealing
Directions
Preheat your oven to 350°F (180°C). Line two large baking trays with non-stick baking paper and set aside.
Heat a drizzle of olive oil in a large non-stick frying pan over medium heat. Add the chopped leek and sauté, stirring frequently, for 10–15 minutes until deeply caramelized and golden. Transfer to a plate and allow to cool completely.
In a large mixing bowl, combine the ground pork, minced garlic, crushed macadamia nuts, chopped dried apricots, and 4 tablespoons of fresh rosemary. Mix until evenly distributed.
Add the cooled caramelized leeks to the pork mixture along with the Dijon mustard, barbecue sauce, and sriracha. Season generously with salt and pepper. Using clean hands, mix thoroughly until all ingredients are fully incorporated.
In a small bowl, whisk together the egg yolks and whole milk to create an egg wash. Set aside. Place a small bowl of cold water and another bowl of melted butter on your work surface for assembly.
Remove the thawed puff pastry sheets from packaging. Cut each sheet into four equal strips lengthwise. Then halve each strip crosswise to create eight smaller rectangular strips per sheet, approximately 12 cm long by 6 cm wide. You should have 32 pastry strips total (4 sheets × 8 strips per sheet).
Place approximately 1 tablespoon of the pork filling near the bottom edge of each pastry strip. Roll tightly from the bottom toward the top edge to enclose the filling. Seal the seam and ends by lightly moistening with a finger dipped in cold water and pressing firmly to secure.
Arrange the rolls seam-side down on the prepared baking trays, spacing them evenly. Brush each roll generously with melted butter, then apply a light coat of egg wash, and sprinkle with black poppy seeds, fresh rosemary sprigs, and a pinch of cracked black pepper.
Bake in the preheated oven for 20–25 minutes until the pastry is golden and crisp on top. Remove the trays from the oven.
Carefully flip each roll over using tongs. Return the trays to the oven and bake for a further 5–10 minutes until the underside is also golden and crispy.
Remove the rolls from the oven and transfer to a serving platter. Serve hot and enjoy.
