Pork & Fennel Sausage rolls and The Arty Farty (not so) Picnic Party


We recently had the girls birthdays (they are 2 yrs and 1 day apart) and I went all out with fancy cakes and decorations and a themed party. Mini of course (threenager) called almost all the shots, we had an Arty Farty Picnic Party theme, with rainbow painty decorations and a fancy cake for each girl. It was planned to be at the Farmhouse but the weather had been/is awful and our beautiful lawn was not so perect for picnicing anymore. Luckily my Mum agreed to host us at her beautiful home.  It was a really great day with lovely friends and family and the sun shining down on us at my parents house. Tiny had a picnicy cake with a duck (shes obssessed) and Mini had an Arty cake with her name written in cheesy looking fondant (her obsession – cheese). The girls got spoiled with lots of love and gifts galore and …….the reason for this post…….I made excellent sausage rolls that were gobbled up by all, with many requests for the recipe.


Im not normally one to share food photos or recipes. Im NOT a foodie blogger (though I do grow, eat and enjoy food), I used to be a craft blogger and it seems (much as I hate to admit it) Ive morphed into some sort of reluctant Mummy Blogger.  I promise I wont share too many Kid/Food/Parenting posts!



I started making these years ago and have just about perfected the recipe. Inspired by a British Bakery I used to live near who sold something similar. So here it is, for family and friends, near and far……..my british bakery inspired Pork and Fennel Sausage rolls recipe.


  • 2-3 gloves of garlic (finely diced)
  • 1/2 a white or brown onion (finely diced)
  • 1 carrot (grated)
  • optional – 1/2 Zuchinni (grated) or 2 sticks of celery (finely diced)
  • 1 beaten egg (Use less if your using Zuchinni)
  • 1 cup of breadcrumbs
  • 500g pork mince
  • 2-3 teaspoons of fennel seeds
  • 2-3 teaspoons of mustard seeds
  • 2 sheets of puff pastry
  • sesame seeds

Mix all the ingredients together by hand making sure its all mixed well through. Add extra breadrumbs if it feels too dry.

Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon 1/4 of the mince mixture down along the long side of one pastry half, shaping mince into a long sausage shape. Brush opposite long edge with a little egg mixture
Roll up pastry to enclose filling, with the seam side down. Brush top with any left over egg and sprinkle with sesame seeds. Cut into the sizes you like (2 large rolls or multiple smaller bite size pieces) . Place sausage rolls, seam side down on prepared tray, 2cm apart. Repeat with remaining mince mixture, pastry and eggwash.
Bake for 25-30 minutes or until golden and cooked through.
Best served with HP Sauce for authenticity!


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