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Assemble the rolls:
Divide the pork mixture in half and shape each half into a log along the long edge of each pastry strip. Roll the pastry over the filling, sealing the edges with a bit of egg wash.
Slice each long roll into smaller pieces (about 2–3 inches each). Place on the prepared baking sheet. Score the tops lightly with a knife and brush with egg wash. Sprinkle with seeds if desired.
Bake for 25–30 minutes, or until the pastry is golden brown and the filling is cooked through.
Let them rest for a few minutes before serving. These are delicious warm or at room temperature!
🍽️ Serving Ideas
- Serve with a side of tangy mustard, sweet chili sauce, or tomato relish
- Pair with a simple green salad for a light lunch
- Make mini versions for party appetizers or brunch trays
🧊 Storage & Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat and retain crispiness, pop them in the oven at 350°F (175°C) for 10 minutes.
- They also freeze beautifully—just reheat from frozen until hot all the way through.
Final Bite
Pork and Fennel Sausage Rolls bring together classic ingredients in a way that feels both comforting and elevated. With just the right balance of spice, richness, and flaky texture, they’re bound to become a go-to in your kitchen.
Try them once, and you might just find yourself making double batches every time! 🧡🥖🥩
