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How to make Pork and fennel sausage rolls with crispy coleslaw

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 1 tablespoon olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons fennel seeds, lightly crushed (see note)
  • 1/2 cup fresh breadcrumbs
  • Pinch of nutmeg
  • 600g pork and veal mince
  • 2 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 2 teaspoons sesame seeds
  • 375g packet shredded coleslaw
  • 1/2 cup honey mustard dressing

Method

  • Step 1 Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
  • Step 2 Heat oil in a saucepan over medium-high heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add fennel seeds. Cook for 1 minute or until fragrant. Transfer to a large heatproof bowl. Set aside for 5 minutes to cool slightly. Add breadcrumbs, nutmeg and mince. Season with salt and pepper. Mix well to combine.
  • Step 3 Cut each pastry sheet in half. Shape one-quarter of the mince mixture into a 24cm-long sausage. Place along one long side of a pastry half. Brush the opposite edge with egg. Roll up pastry to enclose the filling. Trim the ends. Cut in half. Place, seam-side down, on the prepared baking tray. Repeat with the remaining pastry halves and mince mixture.
  • Step 4 Brush tops of sausage rolls with egg. Sprinkle with sesame seeds. Bake for 25 minutes or until golden and puffed.
  • Step 5 Meanwhile, place the coleslaw and dressing in a large bowl. Toss to combine. Serve sausage rolls with coleslaw.