Pork & Vegetable Sausage Rolls

Step 1: Heat oil in a large non stick frying pan over a medium heat and add onion, carrot and zucchini and stir well, reduce heat to low and cook, stirring occasionally, for 20 to 25 minutes or until onion is very soft and then stire in vinegar.

Step 2: Transfer to a large bowl and set aside for 15 minutes to cool.

Step 3: Add mince and dill to vegetable mixture and mix well to combine.

Step 4: Preheat oven to 190C fan forced.

Step 5: Line 2 oven trays with baking paper.

Step 6: Dust a clean work surface with flour.

Step 7: Roll out 1 sheet or pastry until it measures about 24cm x 24cm, being careful not to roll the pastry too thin or it will split while cooking.

Step 8: Brush pastry edges with a little egg.

Step 9: Divide mince mixture into 4 equal portions.

Step 10: Using your hands, shape 1 port into a sausage shape that is the length of 1 side f the pastry square and then arrange along pastry length about 1cm in from the edge and then roll firmly to enclose filling.

Step 11: Trim the ends and cut into 4 even pieces and brush with a little more egg and sprinkle with fennel or sesame seeds.

Step 12: Repeat with remaining pastry sheets and filling to make 16 sausage rolls in total and then divide sausage rolls between prepared trays seam side down.

Step 13: Bake for 25 to 30 minutes or until pastry is golden brown.

Step 14: Serve with tomato sauce (ketchup) and salad leaves, drizzled with balsamic vinegar, if using.