2 sheets puff pastry
1kg minced pork
1 1/2 cups mozzarella
1 Tbs dried oregano
1 Tbs sweet paprika
1 Tbs fennel seeds
3 green apples
Cooking oil spray
Pre-heat oven to 180 C-200 C fan forced.
Spray large baking tray well with cooking oil.
Whisk egg in a small bowl and set aside.
Dice kassler into small cubes. Grate peeled carrot and apples.
Combine pork mince, carrot, apples, mozzarella, fennel, sweet paprika and oregano. Mix until well combined.
Lay sheet of pastry on a flat surface. Brush opposite long edge with a little of the egg mixture.
Place mixture onto puff pastry and roll up enclosing filling. Wrap well to ensure filling doesn’t open while cooking, finishing seam side down.
Brush top of roll with egg mixture to get golden colour and sprinkle with oregano.
Cut into 10cm wide pieces. Place seam side down on prepared try, about 2cm apart.
Bake for 45 minutes, or until golden and cooked through. Rotate tray if necessary.
Serve on a plate with tomato relish and green salad if desired.
Recipe provided by Dish & Spoon Cafe