makes approximately 8
When we first came back to the UK Sera hated British food, every time we were faced with a buffet I was left with a grumpy hangry man so I set about spicing up everyday foods. This recipe stuck with us and has found a place beyond our own table.
Ingredients
- 1 500 gram | 1 lb block ready-made puff pastry
- 450 grams | 15 oz pork mince
- 1 teaspoon finely grated ginger
- ½ teaspoon of Yak Yeti Yak masala or garam masala
- ¼ teaspoon turmeric
- 2 tablespoons chopped fresh coriander (approximately 20 grams)
- ½ teaspoon chilli flakes or to taste
- 2 teaspoons salt
- One egg for glazing (optional)
- sesame seeds for sprinkling (optional)
Method
In a large mixing bowl mix the pork mince, ginger, masala, turmeric, coriander, and salt together until everything is evenly combined. Set the pork mixture aside while you roll out the pastry to roughly 50cm | 20 inches long by 16cm | 6 ½ inches wide. Place the pork mixture in an even sausage shape on top of the pastry, close to the edge of the long side. Carefully roll the pastry tightly around the pork and seal the edges well with a little water. Wisk the egg and brush it all over the top of the pastry, sprinkle with sesame seeds then cut into 8 equal sized rolls. Place the rolls on a lined baking tray and bake for 25 – 30 minutes or until the pastry is a rich golden brown. Allow the pastries to cool a little before serving.