Footy finals food doesn't get much better than homemade sausage rolls with tomato sauce. Here's how executive chef Dan Cooper of The Prince in Melbourne's St Kilda makes his (which our bar reviewer described as "excellent").
For the sausage rolls
500g coarsely ground pork mince
30g toasted fennel seeds, ground
1½ tsp ground black pepper
1½ tsp sea salt flakes
500g butter puff pastry (depending on size, you may have some leftover. If so, simply freeze it and save for next time)
2 egg yolks, lightly beaten (for glazing)
For the tomato ketchup
100ml olive oil
1 large onion, finely diced
4 bulb garlic, finely diced
1.2kg quality whole peeled tinned tomatoes (we use San Marzano)
100g caster sugar
200g sherry vinegar
To make the sausage rolls:
1. Preheat the oven to 190C fan-forced (210C conventional).
2. Mix mince with fennel, pepper and salt.
3. Place mince mix into piping bag and cut a circle with the diameter of about a 50-cent piece.
4. Roll puff pastry out to 2mm-3mm thick and prick several times with a fork. Pipe the mince along the edge of pastry to desired size.
5. Roll the mince tight inside the pastry, gluing pastry together with egg yolk glaze.
6. Glaze top of sausage roll with egg yolk and a pinch of salt flakes.
7. Place in freezer for 30 minutes to help set and make portioning easier.
8. Cut each semi-frozen roll into 10cm lengths.
9. Place on a tray lined with greaseproof paper and bake for 12 minutes.
To make the tomato ketchup:
1. Heat olive oil in a pan and add onion, garlic and a pinch of salt. Cook until softened.
2. Add tomatoes, sugar and shey vinegar and cook down slowly for 2 hours until thick, and 80 per cent of the water weight has evaporated.
3. Let cool on the bench before blending.
4. Season with salt flakes and black pepper.