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Betty Bossi Koch-Center
How it's done
Heat the oil in a non-stick frying pan. Sauté the onion, garlic, cumin and fennel seeds for approx. 5 mins. Place the onion mixture in a bowl, allow to cool slightly.
Add the veal sausage meat to the onion mixture along with all the other ingredients up to and including the pepper, knead well by hand until the ingredients have combined to form a compact mass.
Cut the pastry into 8 equal pieces. Spread the filling lengthwise down the middle of each piece of pastry, leaving a border of approx. 2 cm all the way around. Brush the edges with a little egg, fold loosely over the meat and press down firmly with a fork. Place the sausage rolls seam-side down on a baking tray lined with baking paper, brush with the remainder of the egg.
Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool slightly and serve while still warm.
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