Heat the oil in a frying pan over medium heat. Once the oil is shimmering, add in the shallots and a pinch of salt. Cook the shallots until they are golden brown and caramelised.
Add the minced garlic to the shallots and cook until nice and aromatic.
Put the minced bacon into the pan and cook for a couple of minutes, breaking it apart before adding the fresh thyme.
Cook the bacon until it's cooked through, but not crispy!
Transfer the mixture to a large bowl and let it cool down.
Once it’s cool, add the 1 whisked egg, crushed fennel, panko breadcrumbs, salt, and a few grinds of black pepper. Mix it all well to combine
Add the pork mince to the bowl. Give it a mix to combine. Your hands are the best tools for this! I used gloves.
Roll out the puff pastry to about 36 inches x 8 inches on some parchment (baking) paper.
Transfer the mix to a large piping bag OR you can use your hands.
Add the sausage mix to one long side of the puff pastry. Brush the other bare side with the whisked egg.
As seen in the video, roll the sausage into a log and over it with the pastry. Fold over any excess.
Bring the two ends together, seam-side down onto a large baking tray lined with parchment paper into a circle shape. Attach the two ends by pinching the pastry together.
Cut the ring every 1-2 inches not going all the way through the edge closest to the center. Then flip out each mini sausage roll on an angle leaning on each other.
Pop the dough into the fridge to chill for 20-30 minutes or into the freezer for 10 minutes. Preheat the oven to 200℃.
Once nice and chilled, brush the pastry with the remaining egg wash. Sprinkle over some more thyme leaves, nigella seeds, and some flaky salt if you choose.
Bake for 25-35 minutes on the middle shelf until the pastry is golden brown all over.
Remove and cool on a wire rack. Once it’s cool to the touch, you can garnish it with herbs and pomegranate/berries to look like a wreath
Serve warm or a room temperature with some mustard or a chutney of choice.