Pork And Fennel Sausage Rolls - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
2 cloves garlic, crushed
1 tsp ground mustard
1 tsp ground cumin
1 tsp fennel seeds, crushed
1 lb ground pork
1 cup fresh breadcrumbs
1/4 cup chopped parsley
1 None egg, lightly beaten, plus 1 additional, for brushing
2 sheets frozen puff pastry, halved, partially thawed
None None Poppy seeds, to sprinkle
None None Tomato chutney, to serve

Preparation

Preheat the oven to 400\u00b0F. Line 2 baking pans with parchment paper. Heat oil in a large skillet on medium heat. Saute onion and garlic for 3-4 mins, until tender. Stir in mustard, cumin and fennel seeds. Cook for 1 min, until fragrant. Cool.
Combine onion mixture, pork, breadcrumbs, parsley and egg in a large bowl. Season to taste and mix well. Divide pork mixture into 4 even pieces. Shape pork into 8-inch sausages.
Place 1 sausage along each pastry strip. Brush one side with a little egg and roll up to enclose, pressing to seal. Slice on an angle into 1 1/2-inch slices. Place, seam side down, on prepared pans. Brush with egg and sprinkle with seeds.
Bake for 25-30 mins, until pastry is golden and puffed and sausage is cooked through. Serve hot with tomato chutney.