Pork and fennel sausage rolls

Ingredients

Quantity	Ingredient
1 tablespoon	olive oil
1	brown onion
2	garlic cloves
1 tablespoon	fennel seeds, plus 1/2 teaspoon crushed, for sprinkling
1/2	carrot, coarsely grated
1	celery stalk
500g	minced pork
1/2	granny smith apple, peeled and coarsely grated
1 teaspoon	sea salt
1/2 teaspoon	freshly ground black pepper
2 sheets	frozen puff pastry, thawed
1	large egg, lightly beaten, for glazing
2 teaspoons	sesame seeds, for sprinkling

Preheat the oven to 200°C. Line a large baking tray with baking paper.
Heat the oil in a large frying pan over low–medium heat. Cook the onion, garlic and fennel seeds until softened. Add the carrot and celery and cook for a further 10 minutes, or until softened. Transfer to a medium-sized bowl and set aside to cool.
Add the pork, apple, salt and pepper to the cooled vegetables and stir to combine. Shape the filling into 8 even-sized sausages.
Cut the puff pastry sheets into quarters and place the filling down the centre line of each pastry quarter. Brush one side of the pastry with egg and fold the pastry to enclose the filling. Turn the sausage rolls over and place them seam-side down on the prepared tray. Brush tops with egg and sprinkle with sesame and crushed fennel seeds.
Bake for 20–25 minutes, or until golden-brown and cooked through.