A twist on the traditional sausage roll, this savoury yet sweet pastry, containing Pantry to Plate’s Fennel Seeds is great for lunches, picnics or “just because”! Give it a try and tell us what you think!  


1 Brown Onion, diced

½ Tsp Garlic Powder

2 Tsp Fennel Seeds, toasted

1 Tbs Olive Oil

500g Beef Mince

¼ Tsp Salt


1 Egg

¾ Cup Panko Breadcrumbs

2 ½ Sheets Puff Pastry

1 additional egg lighted whisked for pastry

Poppy seeds optional to sprinkle over pastry


  1. Preheat oven to 180 Degrees Celsius
  2. Heat oil in a frypan over medium heat
  3. Add in diced onion and stir until caramelized
  4. Add garlic powder and bacon and cook for 5 minutes
  5. Remove from heat and let cool for 10 minutes
  6. In a bowl, combine bacon and onion mixture, beef, fennel seeds, whole egg, and breadcrumbs and mix well
  7. Line baking tray with baking paper
  8. Layout puff pastry sheets and cut in half and brush one edge with whisked egg
  9. Shape filling into logs along the middle of the pastry, keeping meat as tightly together as possible
  10. Roll up the pastry sheet around the filling, and roll up and brush the edge with egg and “close” over
  11. Cut each log into 4 equal lengths and place seam side down onto baking paper
  12. Brush top of each piece with whisked egg and sprinkle with poppy seeds
  13. Bake in oven for 30 to 35 min, until the pastry is a nice golden brown
  14. Serve warm with tomato ketchup

Note: Beef can be substituted for Pork mince.

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