Pork & Fennel Sausage Rolls

2 tbs olive oil

2 brown onions, finely chopped

2 garlic cloves, crushed

2 celery stalks, leaves removed and finely chopped

1 large carrot, grated

2 bay leaves

1 kg pork mince

1 granny smith apple, peeled and grated

125g (2 cups) fresh breadcrumbs, sourdough bread works well

3 tsp sea salt

1/2 tsp ground white pepper

2 tbs fennel seeds, lightly toasted, plus extra for sprinkling

2 free-range eggs

6 sheets puff pastry, keep frozen until needed

60 (1/4 cup) milk

heat olive oil in a non-stick frying pan over medium heat.

add onion, garlic, celery, carrot and bay leaves and saute for 5-10 minutes or until vegetables have softened and the mixture is fragrant.

remove the bay leaves, then tip the mixture into a bowl.

add the pork, apple, breadcrums, salt, pepper, fennel seeds and one of the eggs.

mix together using your hands for about 5 minutes

cover and rest in the fridge for at least 1 hour to let the flavours mingle

remove pastry from oven after filling has rested as required

Preheat the oven to 180 degrees celsius.

cut a sheet of pastry into 2 equal rectangles.

place a good handful of filling along the middle of each rectangle.

roll into a log

whisk the milk in a small bowl with remaining egg to make an egg wash.

brush the egg wash down the long side of the log using a pastry brush, close to the pork mixture

fold the pastry over the filling.

roll it over so the pastry is overlapping, press together.

repeat with all remaining pastry.

brush the rolls with the remaining egg wash, then sprinkle with extra fennel seeds.

cut each large log into smaller logs about 5cm in length.

place on a greased baking tray and bake for 30 minutes or until the pastry is golden brown and the filling is cooked.