Pork And Cranberry Sausage Rolls - cooking recipe

Ingredients

16 ounces ground pork (for Americans) or 500 g pork mince (for Australians)
1 cup fresh breadcrumb
1/3 cup cranberry sauce
1 egg
2 tablespoons Worcestershire sauce
2 tablespoons sage leaves, chopped
sea salt, to taste
fresh ground black pepper, to taste
3 sheets puff pastry, halved
1 egg, extra, lightly beaten
2 tablespoons fennel seeds

Preparation

Preheat the oven to 220\u00b0C/425\u00b0-450\u00b0F/7-8 gas mark.
Place the ground pork/pork mince, breadcrumbs, cranberry sauce, egg, Worcestershire sauce, salt and pepper in a bowl and mix to combine.
Place 1/2 of the mixture along the middle of each pastry half and roll up to enclose, seam-side down.
Cut the rolls into pieces and place on baking trays lined with non-stick paper; brush with extra egg and sprinkle with the fennel seeds.
Bake for 25 minutes or until the sausage rolls are golden and cooked through.
TIP: uncooked rolls can be frozen for up to three months. Defrost them in the fridge before cooking.