Sausage roll week: Jamaican Jerk Pork rolls

The recipe merges food from my childhood, the humble sausage roll (my favourite ones being from Greggs bakery chain) and a traditional Jamaican ingredient: Jerk seasoning. Jerk pork is delicious and I thought the seasoning would go nice with pork sausage meat equally. Try the recipe and let me know how it goes. Plus the jerk pork flavour intensifies as the days go by if they last that long!!

Makes 12 small bite-sized sausage rolls

Ingredients

375g Pork mince

1 tbsp. Dunn's River or Walkerswood Jerk Seasoning

1/2 tsp. Hand-dried sage

1 tsp Black pepper

1/4 tsp fennel seeds

1/4 tsp thyme

1/4 tsp all-purpose seasoning

Half a red onion finely chopped

1 Apple

1/2 tsp Honey

190g Ready-made Puff pastry

1/2 beaten egg

Method

Preheat oven to 200 degree Celsius. Chop a apple into cubes and place in a small pot with a stewed on stove with a splash of water and honey

Place pork mince, half red onion chopped, dried sage, black pepper into food processor and blend

Place sausage mix into boil and add Jerk seasoning

Once stewed apples are cool, blend in food processor and place into pork sausage mix.

Once all the components are mixed, pipe or place in middle of rolled out puff pastry

Cook in preheated oven for 20-25 minutes (these were made the same time as the cranberry bacon ones)

Serve straight from oven or allow to cool

Enjoy