Pork & Fennel Sausage Rolls

Step 1: Preheat oven to 180C.

Step 2: Saute the garlic, shallots, chilli and fennel in the oil over a medium heat for 3 minutes.

Step 3: Add 2 tablespoons fennel seeds and thyme leaves, stir for one minute util aromatic and then add the apple, carrot and cook for a further 3 minutes.

Step 4: Allow the mixture to cool.

Step 5: In a bowl, combine the pork mince with the vegetable mix, then add salt, pepper and breadcrumbs and sing your hands, mix the meat thoroughly for about 3 minutes to bring the mixture together.

Step 6: Roll our the pastry and cut into 6 long rectangles, 15cm by 30cm.

Step 7: Divide the filling into 6 even portions and roll each portion into a 30cm long x 3cm diameter log.

Step 8: Beat the egg in a dish for the egg wash.

Step 9: Place each log in the centre of the pastry and brush one long edge with the egg wash and then lift the non-washed egg and roll it firmly over the filling to join with the egg wash side underneath.

Step 10: Cut each roll into 3 even pieces and place on a baking tray.

Step 11: Finish each roll with egg was on top and sprinkle with remaining fennel seeds.

Step 12: Bake for 3 minutes or until golden brown