Serves 4-6 people depending on portion size

1 Onion, finely chopped
1 Tbsp Olive oil
2 JAZZ™ Apples, grated
750g Pork Mince
2 Tbsp Dill, finely chopped
1 Tbsp Fennel Seeds, crushed to fine powder
Pinch of Maldon Salt and Black pepper
3 Tbsp Breadcrumbs
1 Egg, beaten
250g Sheet of Ready-made Puff Pastry


  1. Preheat the oven to 180 C
  2. Fry the onion until soft over medium heat.
  3. Add the grated JAZZ™ apple and cook until softened.
  4. Transfer the onion and apples to another bowl. Add the rest of the ingredients and mix to combine.
  5. Roll the puff pastry onto a floured surface until you have an even rectangle shape.
  6. Divide the meat mixture in half, roll into a slight long log shape and place the meat along the long end of the pastry. Roll the pastry around the meat until the pastry meets the other side and overlaps slightly.
  7. Secure the join with a little egg wash or milk and roll to smooth out. Repeat with the rest of the pastry and meat mix.
  8. Place on a lined baking tray, brush the tops with the egg wash or a little milk and bake for 25-30 minutes until golden brown and smelling delicious!

This recipe was created by Emma Wilson.