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Ingredients
Method
- 600g pork mince
- 2 tsp fennel seeds, toasted and crushed
- 1 small onion, finely diced
- 2 garlic cloves, crushed
- 60g fresh breadcrumbs
- 1 tbsp chopped sage
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 2 sheets butter puff pastry, thawed
- 1 egg, beaten
- 1 tbsp fennel seeds, extra, for the top
- Brown sauce, to serve
- Cook the onion in a little oil over low heat for 8 minutes, until soft, then cool. Mix it with the pork, crushed fennel seeds, garlic, breadcrumbs, sage, salt and pepper until it comes together.
- Heat the oven to 200C. Cut each pastry sheet in half. Spoon a log of filling down the long edge of each piece, brush the far edge with egg, then roll up and press to seal. Sit them seam side down and cut into 6cm lengths.
- Score the tops, brush with egg and scatter over the extra fennel seeds. Bake on a lined tray for 35 to 40 minutes, until deep golden and cooked through. Rest for 5 minutes and serve warm with brown sauce.
30 minutes, plus 40 minutes baking
Makes 12
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