1. Preheat the oven to 220°C/425°-450°F/7-8 gas mark. 2. Place the ground pork/pork mince, breadcrumbs, cranberry sauce, egg, Worcestershire sauce, salt and pepper in a bowl and mix to combine. 3. Place 1/2 of the mixture along the middle of each pastry half and roll up to enclose, seam-side down. 4. Cut the rolls into pieces and place on baking trays lined with non-stick paper; brush with extra egg and sprinkle with the fennel seeds. 5. Bake for 25 minutes or until the sausage rolls are golden and cooked through. 6. TIP: uncooked rolls can be frozen for up to three months. Defrost them in the fridge before cooking. ---------------------------------------------------------------------------
Nutrition
Ingredients
