I like to cook. I grew up working in a kitchen with my sisters because our parents got us to work pretty much as soon as we could walk. They owned a Chinese restaurant back in the 80’s in Sydney. I learnt a thing or two about heating a wok up, and washing dishes – both skills I’m going to make sure my kids master. I stopped cooking for a long time after I finished uni and started working. And only really started again after we had the kids. Nowadays I do a lot of stuff with the oven. I like to throw something in, leave it and come back to it all done. Easy. Less frying and oil – more roasts and bakes.
This is a gem of a recipe. It was made famous by Bourke Street Bakery – a little bakery that first opened in Surry Hills, Sydney back in 2004. They do what they do really well and have become a bit of an institution, now with a slew of bakeries across Sydney.
Over the years I’ve tweaked this recipe to mine and the family’s liking. Fennel can be a little strong for the kids so you can reduce the amount as needed. In this batch I’ve left it out completely, along with the thyme and garlic as I used plain pork sausage mince which is already flavoured. For the original recipe, see below.
You can mix up the pork mince – I’ve done a half sausage mince, half regular pork mince before, and regular non-sausage mince. You can also make them bigger or smaller depending on who (or what) you’re making them for, and I like to add more bread crumbs to make them lighter and fluffier.
I do a big batch bake of these and freeze them so we can have a little taste of Oz when we please. These are a crowd pleaser – for both adults and kids as they are perfect size for little fingers to grab and devour. The hidden veggies are a win too. These are really good for bringing along to any potluck get together, but be ready to share the recipe as I promise you’ll be asked for it!
Here’s the original recipe from the Bourke Street Bakery – The Ultimate Baking Companion cookbook.
And here is my adapted version…