Pork & Fennel Sausage Rolls

YOU'LL NEED

400g pork mince
1 onion
1 garlic clove
2 tbsp salt
1 tbsp cracked pepper
½ cup breadcrumbs (I used fresh sourdough breadcrumbs made from blitzed old bread)
⅔ cup milk
1 tbsp fennel seeds (plus more for sprinkling)
1 egg
2 square sheets of butter puff pastry

MAKE IT

Dice the onion small and finely slice the garlic and cook slowly on a low-medium heat for 15 minutes with 2 tbsp of olive oil and a pinch of salt. Once translucent, set aside to cool.

Place breadcrumbs and milk in a bowl and leave for 10 mins so they meld together this helps bind the mix as well as makes the filling soft and not too dense). Add the onion mix, fennel, mince, egg, pepper and salt and mix with your hands till it's well combined.

Starting an inch from the edge of the pastry, shape ¼ of the mix into a long log from top to bottom, making sure it's even all the way to the ends. Fold the pastry over, rolling the mixture along and press the edge down on the pastry sealing the sausage roll and allowing for around a 1-2 cm pastry seam. Cut down the edge of the seam and seal with a fork (this makes a little pastry handle). Repeat with the remaining mixture and pastry then set in the fridge for a couple of hours (or overnight). This makes it easy to cut into smaller pieces later on and sets everything in its place.

Preheat the oven to 200˚C fan. Cut each roll into pieces around 3cm wide, brush with 1 tbsp of milk and sprinkle with the fennel seeds. Bake the sausage rolls on a lined baking tray for 15 minutes till puffed and golden then turn the temp down to 180˚C fan for another 10 minutes.