| Cook Time | 17 minutes |
| Servings | rolls |
Ingredients
- 10 grams Butter
- 1 tablespoon Extra Virgin Olive Oil
- 2 Granny Smith Apple cut into 1cm dice
- 1 tablespoon Caster Sugar
- 2 tablespoons Olive Oil
- 4 Shallot finely chopped
- 2 cloves Garlic Cloves finely chopped
- 3 tablespoons Thyme Leaves finely chopped, plus extra to serve
- 1 tablespoon Flat-leaf Parsley finely chopped
- 500 grams Pork Mince see note
- 1 sheet Butter Puff Pastry 375gm, see note
- 1 Egg Yolks lightly beaten
To serve:
- Tomato Chutney good-quality
Ingredients
To serve:
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Instructions
- Preheat oven to 220C. Heat butter and extra-virgin olive oil in a frying pan over medium heat, add apple and stir occasionally until beginning to colour (3-4 minutes). Scatter over sugar, stir occasionally until caramelised (10-12 minutes), season to taste and set aside to cool.
- Heat olive oil in a frying pan over medium heat. Add shallot and garlic, stir occasionally until tender (4-5 minutes), stir through herbs, season to taste and set aside to cool.
- Combine pork, apple mixture and shallot mixture in a bowl and season to taste.
- Place puff pastry on a lightly floured surface. Place half the pork mixture along one long edge, leaving a 1cm border, brush with eggwash and roll to just enclose pork. Cut along edge, press with a fork to seal then cut into three rolls. Place on an oven tray lined with baking paper and repeat with remaining pastry and pork. 5. Brush with eggwash, scatter with thyme and bake until golden and cooked through (15-17 minutes).
- Serve hot with tomato chutney.
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