ingredients

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• ✓800g pork mince
• ✓1 brown onion, grated
• ✓1 large garlic clove, grated
• ✓1 zucchini, finely grated
• ✓1/2 cup fresh fennel, finely diced
• ✓1 tsp fennel seeds
• ✓1 tsp cumin seeds
• ✓1 tsp salt
• ✓1 tsp pepper
• ✓3 puff pastry sheets
• ✓1 egg, beaten
• ✓1 tbsp sesame seeds

method

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1. 1

   Preheat oven to 200°C fan-forced and line a baking tray.

2. 2

   Into a large mixing bowl, add pork, fresh fennel, zucchini, garlic and onion.

3. 3

   In a small pan, lightly toast the fennel and cumin seeds until fragrant (2-3 minutes)

4. 4

   Add these seeds into the bowl with 1 tsp salt and 1 tsp pepper, and mix well.

5. 5

   Divide the mixture into 3 balls, then roll them into long sausage shapes on a clean work space.

6. 6

   Place one portion of filling onto the edge of each pastry sheet and then roll up TIGHTLY to enclose. Turn rolls seam-side down and brush with the beaten egg.

7. 7

   Sprinkle sesame seeds over the top of the rolls. Cut each roll into smaller pieces (size is up to you!) and place on the lined baking tray. Cook the rolls in the oven for 30 minutes, until puffed and golden and the filling is cooked through with no pink in the centre.