Ingredients
- 200g pork mince (I prefer to use pork from pigs that are allowed to roam free)
- 100g Inch House or other good black pudding
- 1 small white onion, chopped finely
- 1 small apple, grated
- 50g chopped sage
- 25g dried thyme
- 1tbsp mustard
- 1 egg
- Salt and pepper to season
- 2 sheets of shop-bought puff pastry
- 1 egg yolk, beaten
- Sprinkle of sesame seeds
Pre-heat an oven to 180 Celsius, or equivalent.
Place all the filling ingredients in a bowl, mix well and leave the mixture to rest overnight (if you can; it makes a difference).
Unroll the pastry from its packaging, roll it out into a flat rectangle and brush the edges with the egg yolk. Spread the sausage roll mix in the centre and fold over the pastry to enclose it. Seal the edges.
Use scissors to snip the top, like the back of a crocodile. Brush the top again with the remaining yolk on top.
Slice into the desired size, sprinkle with the sesame seeds and bake for 30 minutes. Serve hot or cold.
