Caramelized Onion, Dill & Caraway Sausage Rolls
Equipment
Ingredients
Active Time: 15 minutes / tart to Finish: 1 hour
- 1 pound ground pork
- 1 cup packaged bread crumbs
- 1 egg beaten lightly
- 2 cloves garlic crushed
- ¼ cup finely chopped dill
- 1 tablespoon caraway seeds
- ½ cup caramelized onions
- 2 teaspoons malt vinegar
- 3 sheets frozen puff pastry just thawed
- 2 egg yolks
- 1 teaspoon caraway seeds extra
- Cooking spray
- Barbecue sauce to serve
Instructions
- Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
- In a large bowl, combine ground pork, bread crumbs, beaten egg, crushed garlic, chopped dill, caraway seeds, caramelized onion, and malt vinegar.
- Season the mixture well.
- Cut the puff pastry sheets in half.
- Spoon or pipe equal amounts of the pork mixture lengthways along the center of each pastry piece.
- Roll the pastry over to enclose the filling.
- Cut each roll into four pieces.
- Place the rolls, seam-side down, on a parchment paper-lined tray.
- In a small bowl, combine egg yolks and 1 teaspoon of water.
- Brush the pastry with the egg wash and sprinkle with extra caraway seeds.
- Taking care, pull out the air fryer pan and basket, then spray the basket with cooking spray.
- Place 8 sausage rolls in the basket.
- Slide the pan and basket back into the appliance.
- Keep the temperature set at 350°F and set the timer for 15 minutes.
- Cook until the sausage rolls are puffed and cooked through.
- Transfer them to a wire rack.
- Repeat the cooking two more times with the remaining sausage rolls.
- Serve the hot sausage rolls with barbecue sauce.
Notes / Tips / Wine Advice:
You can make caramelized onions in your slow cooker and freeze them or keep them in the refrigerator for up to 5 days. To make caramelized onions, put 3 pounds of sliced onions in a 5-quart slow cooker. Add 1/2 cup of unsalted butter and 1/2 teaspoon salt. Stir the mixture and cook on high for 8 hours.
Rolls can be prepared to the end of step 3 a day ahead; refrigerate until ready to bake. They can also be frozen in an airtight container for up to 3 months.
Rolls can be prepared to the end of step 3 a day ahead; refrigerate until ready to bake. They can also be frozen in an airtight container for up to 3 months.