450g ground pork
1/2 cup diced fennel bulb
1/4 cup diced onion
2 cloves of garlic, minced
1 tsp fennel seeds
1 tsp dried thyme
1/2 tsp salt
1/4 BBQ Master Rub
1 egg, beaten
1 sheet puff pastry, thawed
Preheat the oven to 200°C. Line a baking sheet with parchment paper.
In a large bowl, mix together the ground pork, diced fennel, onion, garlic, fennel seeds, thyme, salt, and BBQ master rub.
Add the beaten egg to the pork mixture and mix until well combined.
Roll out the puff pastry sheet on a lightly floured surface to a rectangle about 1/8 inch thick.
Place the pork mixture along one long edge of the pastry, leaving a 1-inch border at the top and bottom. Roll the pastry around the pork mixture, sealing the edges.
Cut the roll into 1-inch slices and place them on the prepared baking sheet.
Brush the top of each sausage roll with the remaining beaten egg.
Bake for 20-25 minutes, or until the pastry is golden brown and the pork is cooked through.
Serve warm with your favourite dipping sauce.
Note: You can also add some diced apple for added sweetness and flavour.
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