Ingredients 

1 teaspoons fennel seeds

1/2 teaspoon dried chilli flakes

100g macadamia nuts

500g pork mince

1 large finely diced carrot

1 brown onion, finely diced

2 cloves garlic, crushed

2 sheets puff pastry

1 egg yolk

2 tablespoons sesame seeds

Instructions:

Remove the puff pastry sheets from the freezer and set aside to defrost. Grind the fennel seeds and chilli together in a mortar and pestle until finely crushed, then transfer to a large mixing bowl. In a food processor, pulse the macadamia nuts until finely chopped and add to the spices along with the pork, onion, garlic, carrot, and salt and pepper to taste. Mix with your hands until well combined.

Slice the pastry down the centre horizontally and cut each each strip vertically into equal quarters. a tablespoon of filling in the middle. Wet one end of the pastry with water and join the two ends at the top. Fold the pastry down and then turn the roll over.

Preheat the oven to 180 degrees Celsius. Mix together the egg yolk and milk and brush the tops of the rolls with the egg wash, then sprinkle the tops with sesame seeds. Bake on a lined baking tray for 20 - 30 minutes until the tops and bottoms of the sausage rolls are golden.