Makes 10-12

Ingredients

• 250g Pork minced

• 250g Beef mince

• 1tspn  ground chilli

• 50mls Brandy

• 1Tbspn Fennel seed, toasted

• 75g Breadcrumbs

• 25 gr Butter

• 50ml Olive oil

• 4 Garlic, cloves, chopped finely

• 1 Onions, chopped finely

• 1 Carrot, peeled and diced finely

• 1 stick Celery, diced finely  

• 1 pct Puff pastry, ready rolled

• 4 eggs (2 for egg wash)

• Seasoning

• Fennel seeds for sprinkling

• Extra virgin olive oil 

• Luke’s Tomato Chutney

Method

1. Preheat the oven to 200 degrees

2. Place the onions and garlic in a pan and cook on medium-high heat with some butter and extra virgin olive oil and cook without colour until tender, add the carrot and the celery and cook for another 12-15 minutes again without colour until very soft, take off and place in a tray and cool in the fridge.

3. Place the pork and beef mince along with the ground chilli, fennel seeds, eggs and bread crumbs in a large bowl and mix well, make sure it’s all seasoned very well.

4. Add the cooled onion and vegetable mix and mix through and weigh to 80g portions.

5. Cut the puff so that you have pieces 10cm by 15cm and place the puff pastry on a floured bench

6. Place the weighed meat into the centre long ways and roll into a cylinder shape and seal the piece together with a little egg wash along one side.

7. Place in the fridge and rest for about 1 hour.

8. Place the rolls on a baking tray, brush with egg wash and sprinkle with the fennel seeds and place in the oven for about 25-30 minutes or until the pastry is nice and golden.

9. Serve warm with Luke’s Tomato Chutney