Sausage, sun-dried tomato and taleggio roll

Method

1. Heat the oven to 170°C/150°C fan/gas 4. Heat a splash of oil in a large frying pan, then fry the shallots with a pinch of salt for 4-5 minutes until softened. Stir in the fennel seeds, tomatoes, rosemary and a generous grind of black pepper, then warm over the heat for a couple of minutes. Transfer to a mixing bowl and leave to cool slightly.
2. Add the sausage meat and pork mince to the mixing bowl and mix everything together well, using your hands. Season again with a little salt and a good grinding of black pepper.
3. Release the croissant dough from the containers (follow the pack instructions), then unroll onto a lightly floured work surface. Remove the last 2 croissants from the end of each of the rolls (you won’t need these for the recipe; see Know-how).
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4. Lay the 8 pieces of dough next to each other on the work surface to make one large rectangle. Pinch the perforations together making sure there are no obvious gaps.
5. Arrange half the salami slices down the centre of the pastry. Put the sausage mixture on top, shaping it into a long cylinder. Top with the taleggio and finish with the rest of the salami. Brush the edges of the pastry with a little milk, then roll up the pastry to encase the filling, sealing the pastry join as you would a regular sausage roll.
6. Cut the roll in half so it fits on the baking sheet and in the oven. Transfer the sausage rolls to the lined baking sheet, seam-side down.
7. Brush the pastry all over with milk to glaze, then grind over some black pepper. Bake for 35-40 minutes. The cheese will start to ooze, the sausage meat should be cooked all the way through and the pastry should have a deep golden colour – check with a probe thermometer if you want (it should be 70°C or over). Serve the sausage roll sprinkled with a the pul biber, if using. Cut
   into thick slices to serve.