The bakery version is fine and the servo version is a hangover cure, but neither has fennel in it. Angel Dust does, along with mustard and cumin, and it turns pork mince into something worth the pastry wrapped around it. Grated apple keeps the filling from going dry and dense.
50 mins. Makes 16.
Ingredients
- 700g Pork mince
- 2 dessertspoons Plateit Angel Dust Rub
- 3 sheets Frozen puff pastry, thawed
- 1 Green apple, grated
- 1 Brown onion, grated
- 50g Panko crumbs
- 1 Egg, beaten
- 2 tsp Sesame seeds
Method
- Squeeze the liquid out of the grated apple and onion. Mix with the mince, panko and 2 dessertspoons of Plateit Angel Dust Rub. Do not overwork it.
- Fry a teaspoon of the mix, taste, adjust salt. This is the only chance you get.
- Pipe or spoon a log of filling along each pastry sheet. Brush the far edge with egg, roll tight, seam underneath.
- Chill 15 mins, then cut each log into five. Egg wash, sesame seeds, two small slashes in the top.
- 200C for 25 to 30 mins until the base is as brown as the top. Cool 5 mins. Tomato sauce, obviously.
Make ahead: Freeze them raw on the tray, then bag them. Straight from frozen at 200C, add 10 mins.
