Women's Weekly Food

PORK,FENNEL&FIGSAUSAGE ROLLSPREP + COOK TIME45 MINUTES(+ COOLING & FREEZING) MAKES 241 teaspoon fennel seeds1 teaspoon ground cumin1 tablespoon olive oil1 small brown onion(80g),chopped finely100g sliced pancetta, chopped finely500g pork mince¾ cup (50g) stale breadcrumbs3 dried figs, chopped finely⅓ cup finely chopped freshflat−leaf parsley2 sheets frozen puff pastry, thawed1 egg, beaten lightly1 teaspoon poppy seeds1 teaspoon sesame seeds1 Dry−fry fennel seeds and cuminin a small frying pan over low heat,stirring, until fragrant. Remove frompan. Crush lightly.2 Heat oil in same small pan overmedium−high heat. Cook onion andpancetta, stirring, for 5 minutes oruntil onion is soft. Cool.3 Using your hands, combinemince, breadcrumbs, figs, parsley,spice mixture and onion mixturein a large bowl.4 Cut pastry sheets in half. Brushpastry with a little egg. Place aquarter of the mince mixture alongone long side of each pastry half.Roll to enclose filling. Wrap rolls,separately, in plastic wrap. Freezefor 1 hour or until slightly firm.5 Preheat oven to 220°C/200°Cfan. Line two oven trays withbaking paper.6 Unwrap rolls. Cut each rollinto 6 pieces. Place pieces on oventrays. Brush rolls with a little moreof the egg. Sprinkle with seeds.7 Bake rolls for 25 minutes or untilgolden and cooked through.``````PUMPKIN WITH PINENUTS&BALSAMICDRESSINGPREP + COOK TIME 55 MINUTES SERVES 8``````2kg jap pumpkin, unpeeled1 tablespoon extra virgin olive oil1 tablespoon pine nuts, toasted2 teaspoons fresh thyme leaves¼ cup loosely packed freshflat−leaf parsley leaves``````BALSAMIC DRESSING2 tablespoons extra virgin olive oil1 tablespoon balsamic vinegar1 clove garlic, crushed``````1 Preheat oven to 200°C/180°Cfan. Line two large oven trays withbaking paper.2 Make balsamic dressing.3 Cut unpeeled pumpkin into2cm wedges. Brush both sides withoil, then season. Placepumpkin,in a single layer, on trays. Roast,uncovered, for 40 minutes or untilpumpkin is tender.4 Transfer pumpkin to a platter.Drizzle with dressing and scatterwith pine nuts and herbs. Servewarm or at room temperature.``````BALSAMIC DRESSINGCombine all of the ingredientsin a small bowl.``````PORK, FENNEL& FIG SAUSAGEROLLS``````PUMPKIN WITH PINENUTS & BALSAMICDRESSING