INGREDIENTS:

Filling

• 1/2 tbsp olive oil

• 1 medium brown onion (diced)

• 2 tsp fennel seeds (crushed)

• 2 egg (one for brushing pastry)

• Salt and Pepper

• 1 small Zucchini (grated and squeezed)

• 1 small carrot (grated)

• 2 garlic cloves (crushed)

• 1 celery stalk (diced)

• 1 tsp oregano

• 3/4 cup panko crumbs (or GF alternative)

• 1 tbsp worstershire sauce

• 500g good quality sausage meat - preferably from a butcher or pork mince.

Baking

• 2 - 3 sheets of puff pastry (6 sheets of GF pastry)

• 1 egg (whisked)

• 1 tsp of fennel seeds

• 1 tsp caraway seeds

• 1 tsp black sesame seeds

  (Combine all the seeds to sprinkle over sausage rolls before baking)

METHOD:

Preheat oven to 180 degrees.

Line a baking try with baking paper.

Remove 2-3 sheets of pastry from the freezer, separate and allow to defrost.

In a shallow pan add fennel, fry for a couple of minutes until aromatic, then add olive oil, onion and garlic, fry until soft then remove from heat.

In a large bowel add meat, zucchini, carrot, panko crumbs and mix until well combined, then add the remaining ingredients and mix well.

Cut each pastry sheet in half. With a large spoon add meat mixture 3-4 cm wide down the entire length of pastry. Then roll the pastry over creating a long sausage roll and set aside - continue with all remaining pastry.

Once all pastry and mixture has been used, using a sharp knife carefully cut each sausage roll into desired size (for lunch boxes approx 4 cm).

Whisk remaining egg and brush all sausage rolls, then place on baking try and sprinkle with seed mixture then place into preheated oven for 35 mins or until golden brown.