1. Pre-heat oven to 200°C.
2. Combine pork sausage mince, dates, breadcrumbs, cheddar, parsley, zest and celery in a large bowl; season well.
3. Place about 1/4 of the pork mixture evenly along the length of the edge of each pastry sheet. About 4cm wide by 3cm high.
4. Roll pastry to enclose filling, using a little egg wash to seal the last 2cm where the pastry meets. Trim excess pastry and place seam-side down on a lined oven tray. Repeat with remaining pastry and filling.
5. Place small slits at regular intervals along the top of each roll and then brush the tops of the sausage rolls with egg wash and sprinkle with fennel seeds.
6. Slice each roll into two even rolls.
7. Place the rolls onto a large, lined baking tray and bake for 20 - 25 minutes or until pastry is golden and filling is cooked through.
8. Serve hot with Date and Apple Chutney.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
