Preheat oven to 190C

In a large bowl add the pork mince, grated pumpkin, bread crumbs, fennel seeds, onion powder, egg, honey, salt and pepper and Worcestershire sauce. Mix well with a wooden spoon.

Break the feta up into medium size pieces and gently mix through the mixture by hand, trying not to break the pieces up too much. 

Cut the pastry sheet into two along the length of the pastry and leave on plastic film that it comes in. Place both lengths onto a baking tray lined with baking paper.

Divide the mixture into two and place in the centre each length of pastry long ways so it forms a sausage shape approx 3cm wide and 2.5cms high. 

Whisk the the remaining egg lightly with a fork and using a pastry brush, brush the egg wash along the length of each pastry strip furthest away from you.

Using the plastic wrapping film, lift the pastry edge closest to you and wrap it over the top of the pork mixture and rolling it over tucking the pastry into where the pork mixture meets the pastry, then roll it over further onto the egg washed edge removing the plastic wrap film as you go. Roll the join under the sausage roll. 

Repeat with the other length of pastry.

Brush the top of each roll with egg wash and sprinkle with more fennel seeds. Place the tray into the fridge to chill for 15 minutes.

Using a very sharp knife, cut each roll into 6 even pieces and move the pieces apart slightly.

Bake for approx 30 minutes until the centres are cooked and the pastry golden brown.

Serve hot with something like an apple and tomato chutney.

By: Chrissy Rob