Ingredients (makes 12)
1/3 large fennel bulb, trimmed, finely chopped
2 garlic cloves, crushed
¾ tablespoon fennel seeds, chopped
500g pork mince
¼ cup breadcrumbs
3 sheets ready rolled puff pastry, thawed, halved
1 egg, lightly whisked
Poppy seeds, to decorate
Preheat oven to 180°C fan-forced. Line 2 baking trays with baking paper.
Combine fennel, garlic, fennel seeds, pork, egg and breadcrumbs in a bowl. Season with salt and pepper as desired.
Spoon pork mixture onto one side of the pastry and shape into a log. Roll to enclose. Brush some of the whisked egg on the overlapped edge to secure.
Use a sharp knife to cut the roll in halves. Cut slits in the top pastry at approximately 1cm intervals. Place on the tray. Continue with remaining mince and pastry sheets.
Brush the sausage rolls with remaining whisked egg and sprinkle with poppy seeds.
Bake for 25-30 minutes or until puffed, golden and cooked through. Serve warm with tomato sauce or chilli jam.
Adapted by Mum from a Taste.com.au recipe