Rip texture

Pork & Fennel Sausage Rolls


2 tablespoons Red Island Extra Virgin Olive Oil ( for frying)

4 tablespoons for brushing

2 garlic cloves diced

2 tablesppons fennel seeds (extra for topping)

1 brown onion, diced

1 zucchini, grated with moisture squeezed out

1 carrots, grated

3 sticks of celery, finely diced

1 kilo pork mince

40 g of breadcrumbs

5 sheets of puff pastry

1 egg for wash

sesame seeds

salt and pepper


1. Preheat oven at 190C

2. Heat oil in fry pan and add garlic cloves, fennel seeds and cook for 1 minute. Add onion and celery until the onion has softened. Add in grated carrots and zucchini and cook until the vegetables are soft and mushy this will take around 15 mins or more. Set aside to cool.

3. Place mince and cooled vegetable mix plus breadcrumb and salt and pepper. Mix together well. To taste the mixture, take a small amount and cook in fry pan to check seasoning.

4. Fold out defrosted puff pastry, and place the meat mix down the middle in an even log. Brush one side with egg wash and firmly fold over, pressing to enclose the meat mix tightly and leaving the ends open. Transfer onto paper lined tray.

5. With a sharp knife cut in to 3 equal portions and brush the top with Extra Virgin Olive Oil and sprinkle with sesame seeds and fennel seeds. Bake for 35- 40 mins or until golden.