Sausage Scrolls

• total time: 35 minutes

Ingredients

500g pork mince

1 carrot, grated

1 small brown onion, grated

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp black pepper

1 tsp fennel seed, ground

3 garlic cloves

1 egg

2 sheets of puff pastry

1/2 cup shredded cheddar

Directions

Grate carrot and onion then sweat out as much water as possible in a frying pan with a good pinch of salt to help draw moisture out. Allow to cool for 5-10 mins

Add pork mince, cayenne pepper, garlic powder, black pepper, fennel, grated garlic cloves a good pinch of salt and egg to a bowl along with the cooked veg and mix really well to combine.

Lay 1 sheet of puff pastry down and evenly spread about 1/2-3/4 of the mixture over the whole sheet. Using a wet hand to spread the meat out helps to avoid it sticking to your hands opposed to the pastry.

Spread a layer of your favourite cheese, I used cheddar. Lay one more sheet of puff pastry down and press to make sure things are sticking.

Slice into 5 even strips (you can make more or less strips depending on how big you want your scrolls to be) and roll it onto itself

Arrange evenly on a lined baking sheet and press down on the top of each scroll with even pressure. This will help seal everything together and hopefully prevent it unravelling in the oven

Brush lightly with a beaten egg and sprinkle with sesame seeds before baking at 180°C/350°F for 25-30 mins, rotating the tray about half way through cooking