Ingredients (makes 12 x 10cm sausage rolls)

1 tbsp olive oil

1 onion finely chopped

850g pork albóndigas /sausage meat

1 tablespoon fennel seeds

1 tablesoon Dijon mustard

1 teaspoon salt

Black pepper

2 x 300g pack puff pastry

Method

1. First prepare the caramelised onion (this will need to have cooled completely before adding to the filling). Heat the oil in a large frying pan over a low heat. Add the fennel seeds and a pinch of salt and cook slowly for 15-20 minutes, stirring occasionally to prevent them from burning on the bottom.
2. In a large bowl, mix the sausage mince, cooked onions, mustard, salt, pepper until thoroughly combined.
3. Preheat the oven to 200C/390F/gas mark 6.
4. Roll the pastry on a floured work surface pastry then with a piping bag squeeze the meat mixture into a long sausage and roll the pastry over – seal with egg wash. Cut to sausage rolls into 10cm lengths
5. Place the sausage rolls onto a tray lined with non-stick paper and slash the top of each roll with a sharp knife several times. Pop into oven and bake for about 25 minutes, or until the pastry is golden brown