1 onion, finely diced
2 garlic cloves, crushed
1 tbsp whole fennel seeds, lightly crushed (plus extra for sprinkling)
750 g pork and veal mince
Finely grated zest 1 small orange
¼ cup dried breadcrumbs
2 sheets frozen butter puff pastry, partially thawed
1 egg, lightly beaten
- Heat 1 tablespoon olive oil in a frying pan over medium heat. Add onion and cook for 3 min or until softened. Add the garlic and fennel and cook for 1 min. Transfer to a large bowl and set aside to cool.
- Add mince, orange zest and 2 tablespoons of breadcrumbs to the cooling mix. Season with pepper and mix well. Divide mince into 4 portions. Cut pastry sheets in half.
- Shape one portion of mince into a sausage and place along one long edge of pastry. Roll up pastry to enclose mince. Cut in half. Place seam-side down onto a lined baking tray. Repeat with remaining mince mixture and pastry. Cover with plastic wrap and refrigerate until ready to bake.
- Preheat the oven to 220°C (200°C fan-forced). Remove sausage rolls from fridge and discard plastic wrap. Cut rolls in half, brush each with egg and sprinkle with extra fennel seeds and remaining breadcrumbs. Bake for 25-30 min. Serve with a fresh baby fennel, pear and parmesan salad. Accompany with chutney.