Ingredients
- 450g pork mince
- 100g breadcrumbs
- 1 egg
- 100g grated mature cheddar
- 2 Granny Smith apples, peeled and grated
- 2tbsp country relish or chutney
- 1tbsp English mustard
- 1tbsp thyme leaves (reserve a few for garnish)
- 1tsp salt
- ½tsp white pepper
- A good pinch of nutmeg
- A dusting of flour
- 1 x 400g packet Roll It puff pastry
- 1 egg for eggwash, beaten with a splash of milk
1. Put the pork in a large bowl, then add all the rest of the ingredients for the filling.
2. Scrunch it up well, for best results – do this with clean hands.
3. On a floured surface, roll out the chilled pastry as evenly as you can into a neat rectangle. Cut the pastry in half lengthways, a pizza cutter is excellent for this if you have one.
4. Brush the pastry lightly with the eggwash, then form two lengths of filling along the middle of both pieces of pastry. Fold the pastry over the filling and seal as best you can.
5. Transfer the rolls onto an oven tray covered in parchment or foil, brush with the remaining egg, then make a few indentations in the pastry along its length with a knife.
6. Scatter a few extra leaves of thyme on top for decoration, then put in the fridge to rest for 30 minutes.
7. Set the oven to 185 degrees.
8. You can cook the rolls whole or cut them before baking. Bake for 30 minutes until puffy and golden.
