Ingredients:

  • 1 lb (450 g) high-quality lean ground pork (or sausage meat, casings removed)
  • 1 medium Granny Smith or Gala apple, grated (approx. 1 cup lightly packed)
  • 2 Tbsp finely chopped fresh sage
  • 1 Tbsp finely chopped fresh thyme
  • 1/2 tsp ground black pepper
  • 1 tsp fine sea salt
  • 1/2 tsp Dijon mustard
  • 1/4 cup (60 ml) Panko breadcrumbs
  • 1 sheet (14.1 oz or 400 g) ready-rolled puff pastry
  • 1 large egg, whisked (for the egg wash)
  • 1 Tbsp milk or water (added to the egg wash)
  • 1 tsp sesame seeds or poppy seeds (optional, for sprinkling)

Instructions:

  1. Prepare the Filling: In a large bowl, place the ground pork, grated apple, sage, thyme, pepper, salt, Dijon mustard, and Panko breadcrumbs. Using clean hands, gently mix the ingredients until just combined. Do not overmix. Fry a small teaspoonful to taste and adjust seasoning if necessary.
  2. Assemble the Roll: Unroll the puff pastry sheet. Evenly spread the pork mixture over the entire surface, leaving a 1-inch (2.5 cm) border along one of the long edges.
  3. Seal and Roll: Lightly brush the clean 1-inch border with a little prepared egg wash (this acts as the glue). Starting from the long edge opposite the egg-washed border, tightly roll the pastry into a neat, firm log. Press gently to seal the final seam.
  4. Chill and Slice: Wrap the log tightly and place it in the refrigerator for a minimum of 30 minutes. This crucial chilling step prevents squishing when slicing. Preheat the oven to 400°F (200°C).
  5. Slice: Unwrap the log and slice it into 1-inch (2.5 cm) thick rounds (12 pieces total).
  6. Bake Prep: Arrange the pinwheels cut-side up on a baking sheet lined with parchment paper, leaving about 1 inch of space between each. Brush the top surface and sides of each pinwheel generously with the remaining egg wash. Sprinkle with sesame or poppy seeds, if using.
  7. Bake: Bake for 25 to 30 minutes, or until the pastry is puffed, deeply golden brown, and the filling is cooked through (internal temperature should reach 165°F/74°C).
  8. Cool: Transfer the pinwheels to a wire rack and allow them to cool completely before packing. They are best served at room temperature or chilled.