Preparing the Filling

Cup of Yum
1. Place a pan on low heat, add olive oil and gently sauté shallots along with the garlic until soft and slightly caramelized.
2. Add the fennel seeds to the pan, sauté for another minute, and place them in a large bowl.
3. When the sautéed shallots are slightly cooled down, add the sausage meat, egg white, chopped herbs, freshly ground black pepper, and salt.
4. Mix them until they are nicely combined, without overmixing.

Building the Sausage Rolls

1. Preheat the oven to 180° C (360° F).
2. Unroll the shortcrust pastry on a lightly floured surface and cut it in half lengthwise to create two long rectangular pastries.
3. Divide the sausage mixture into 2, and lay them along the length of each of the pastry rectangles about 2 cm - 1" in from the edge.
4. Lightly brush the edge of both pastries and fold the pastry over the meat to create the sausage roll shape.
5. Cut each sausage roll into 8 with a sharp knife, making 16 mini sausage rolls in total.
6. Place the mini sausage rolls on a baking sheet lined with parchment paper.
7. Eggwash them with a pastry brush, and sprinkle on some sesame seeds and nigella seeds.
8. Bake them in the preheated oven for 20-25 minutes, until the pastry is crispy and golden, and the filling is cooked through.