Pork, Onion and Sage Sausage Rolls

Recipe makes 12 sausage rolls

Ingredients:

- 4 onions, diced

- 1kg pork mince

- 6 cloves garlic, minced

- 20g sage, leaves plucked

- 1 tbsp fennel seeds

- 1 egg

- 2 tsp balsamic vinegar

- 2 tsp mustard

- 2 tsp Worcestershire sauce

- Salt and pepper

- 3 sheets puff pastry

- Egg wash: 1 egg, whisked

- To top: 1 tbsp black sesame seeds, 1 tbsp white sesame seeds, 2 tbsp fennel seeds, mixed

- Flaky salt

Instructions:

- Heat oil in a pan and caramelise the diced onions. When golden brown, add in the garlic and fry until fragrant. Add in the sage. Deglaze with balsamic vinegar and add in the mustard. Season with salt and pepper to taste. Take off the heat and let cool.

- In a large bowl, mix the pork mince with the onion mixture. Season with additional salt and pepper and Worcestershire sauce. Add in the egg. At this point, you can pan fry about a teaspoon of the mixture in a pan to taste for seasoning, adjusting with more salt, pepper and Worcestershire sauce if necessary.

- Roll out a sheet of your pastry and arrange a third of the mixture along the length of the pastry. Fold over and press down so the meat is covered with pastry, trimming off the excess. Using a fork, press down the edges to seal and slice into four sausage rolls. Repeat with the rest of the filling and pastry. Place in the fridge for at least 30 minutes.

- Preheat the oven to 200C. Place the rolls on a lined baking tray and brush with egg wash. Sprinkle with sesame seeds, fennel seeds and flaky salt.

- Place into the oven for 25-30 minutes or until the pastry is golden brown. Remove and let cool slightly before serving.