Pork, Sage & Bramley Apple
1 medium bramley apple
4 sprigs of sage
500 g lean minced pork
½ cup of fresh bread crumbs
½ teaspoon cumin seeds
500 g puff pastry (sheets)
1 large free-range beaten egg
Poppy seeds (for sprinkling)
Salt & pepper to taste
Preheat the oven to 200ºC/gas 6.
Dice the onion, core and dice the apple, then finely chop the sage leaves.
Combine half the beaten egg, pork, bread crumbs, onion, apple, sage, cumin seeds,salt and pepper in a bowl.
Roll out the puff pastry sheets and roughly cut 15cm wide strips.
Place a strip of mince filling down the centre of each pastry sheet.
Brush the edges with beaten egg, roll up and seal.
Brush with the beaten egg and sprinkle with poppy seeds, then cut each strip into 3 rolls.
Score the tops and bake for 20 minutes, or until golden and cooked through.
Serve with Paper & Jam Limited Apple & Star Anise Jelly
(Make as much or as little as you like - Freeze any left over mince and apple filling for another day)