Ingredients

2	brown onions
2	garlic cloves
2 tsp	horseradish paste
2 tsp	wholegrain mustard
500 g	pork mince
1 tsp	chicken stock powder
2 tbsp	plain flour
	boiling water
140 g	apple puree
2-3	sheets frozen puff pastry
	olive oil

Equipment

• heavy based pan
• oven

Method

1. preheat oven to 170C fan forced, defrost pastry, put baking paper on oven trays
2. dice onion and garlic and saute on low heat in olive oil until just cooked
3. add horseradish and mustard and stir through, continue cooking until onion is translucent
4. add pork and increase heat stirring until pork is completely cooked
5. add stock powder and plain flour and stir through pork mix
6. add enough boiling water to almost cover the meat, bring to the boil stirring constantly to thicken sauce
7. add apple puree and stir through, turn off heat and allow to cool
8. spoon a 1cm thick layer over the pastry, going right to the edges, leave a 3cm gap on one end
9. roll the pastry up over the pork mix sealing at the gap end by joining the pastry to itself with water
10. slice the roll into 2-3cm wide lengths and place on baking paper lined trays spiral side up
11. bake approximate 25 minutes

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