Ingredients:

  • 1 lb (500 g) Pork Mince (Sausage meat), 80/20 fat ratio recommended
  • 5 oz (100 g) cured Chorizo, finely diced (casing removed)
  • 1 large (150 g) Granny Smith Apple, peeled, cored, and grated (moisture squeezed out)
  • ½ medium (60 g) brown Onion, very finely minced
  • 1 tbsp (5 g) Fresh Sage leaves, finely chopped
  • ½ cup (60 g) fresh Breadcrumbs (Panko or standard)
  • 1 tsp (5 ml) Dijon Mustard
  • 1 large Egg (for binder)
  • ½ tsp (2.5 g) fine sea Salt
  • ½ tsp (2 g) freshly ground Black Pepper
  • 1 sheet (320 g) all-butter Puff Pastry, ready-rolled
  • 1 large Egg (for egg wash)
  • 1 tbsp (15 ml) Milk or Water (added to the egg wash)
  • 2 tsp (10 g) Sesame Seeds or Nigella Seeds (for topping)

Instructions:

  1. Combine the pork mince, diced chorizo, grated apple (squeezed dry), minced onion, fresh sage, breadcrumbs, Dijon mustard, binder egg, salt, and pepper in a large mixing bowl.
  2. Use your hands to mix until all ingredients are evenly incorporated. Do not overmix. Fry a small teaspoonful of the mixture to check seasoning and adjust as necessary.
  3. Form the mixture into a loose loaf shape, wrap tightly, and chill in the refrigerator for a minimum of 30 minutes. This chilling process is crucial for easy assembly.
  4. Preheat your oven to 200°C (395°F) and line a baking sheet with parchment paper.
  5. Unroll the puff pastry sheet and cut it lengthwise into two equal strips. Halve the chilled filling and roll each half into a tight, long cylinder (about 2 cm wide).
  6. Lay one filling cylinder down the centre of each pastry strip. Brush one long edge of the pastry lightly with egg wash. Fold the dry edge of the pastry over the filling to meet the egg-washed edge, pressing firmly to seal the seam underneath the roll.
  7. Turn the rolls seam-down and slice each long roll into 15 individual bites. Place them on the prepared baking sheet. Whisk the remaining egg with milk for the egg wash, brush the tops generously, score lightly, and sprinkle with seeds.
  8. Bake for 20–25 minutes, rotating the tray halfway through, until the pastry is golden brown and the filling is cooked through. Cool for 5–10 minutes before serving.