To make the sausage rolls:
1. Preheat the oven to 190C fan-forced (210C conventional).
2. Mix mince with fennel,pepper and salt.
3. Place mince mix into piping bag and cut a circle with the diameter of about a 50-cent piece.
4. Roll puff pastry out to 2mm-3mm thick and prick several times with a fork. Pipe the mince along the edge of pastry to desired size.
5. Roll the mince tight inside the pastry,gluing pastry together with egg yolk glaze.
6. Glaze top of sausage roll with egg yolk and a pinch of salt flakes.
7. Place in freezer for 30 minutes to help set and make portioning easier.
8. Cut each semi-frozen roll into 10cm lengths.
9. Place on a tray lined with greaseproof paper and bake for 12 minutes.
To make the tomato ketchup:
1. Heat olive oil in a pan and add onion,garlic and a pinch of salt. Cook until softened.
2. Add tomatoes,sugar and shey vinegar and cook down slowly for 2 hours until thick,and 80 per cent of the water weight has evaporated.
3. Let cool on the bench before blending.
4. Season with salt flakes and black pepper.
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