Quick Sausage Rolls

Preheat the oven to 180ºC.

Line a baking tray with parchment paper.

Fit the K-Beater.

Add sausage meat, fennel seeds, salt, breadcrumbs, pepper and water into the appliance bowl.

Mix for about 2 minutes on speed Min until combined.

Place puff pastry on a lightly floured work surface.

Roll the dough out into a 2 mm thick rectangle.

Trim the edges and then cut the pastry in half lengthways.

Brush one edge of each pastry with some of the beaten egg.

Roll the filling into two logs and place in the centre of each pastry.

Roll up the pastry to enclose the filling, allowing the pastry to overlap slightly.

Seal each pastry with egg.

Use a fork to score the edges of the pastry.

Cut each pastry into 8 cm individual sausage rolls.

Use a sharp knife to make 4 diagonal cuts along the top of each sausage roll.

Place the rolls, seam side down, on the baking tray and space them apart.

Brush the top of each sausage roll with the remaining egg wash.

Sprinkle with pumpkin seeds.

Bake for 30 minutes at 180ºC until golden brown.

Remove from the oven and let cool slightly.

Serve.

Tip: The sausage rolls are best eaten on the day they are made.