Pork, parsley and poppy seed rolls
Pass these chunky morsels to the back seat and revel in the silence.
Photo: Katie Quinn Davies
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- 300g pork belly (skin off), finely chopped
- 250g pork mince
- 200g streaky bacon
- 1/2 tsp grated nutmeg
- grated zest of 1 lemon
- 3 sprigs thyme leaves
- freshly ground pepper
- 2 sheets pre-rolled shortcrust pastry
- 1 bunch parsley, finely chopped
- 2 tbsp milk
- poppy seeds
Preheat oven to 200°C. Line a baking tray with baking paper.
Combine meats in a bowl with nutmeg, zest and thyme. Season with pepper.
Place pastry on a floured bench and cut each sheet in half.
Shape meat mix into 4 sausages, each as long as a pastry sheet, then roll in parsley.
Place 1 sausage along edge of each pastry sheet, brush edges with water, then roll up, leaving ends open.
Cut each roll into 3, place on tray, brush with milk and sprinkle with poppy seeds.
Bake for 25 minutes until golden.