A great alternative to a sausage roll – a blend of minced pork, apple and sage is spread over pastry and rolled up like a swiss roll! This is great served with homemade hazelnut mayonnaise.
The addition of a good crack of black pepper, freshly grated nutmeg and lemon and orange zest makes the filling for this pinwheel truly delicious and befitting of this time of year!
Pork Pinwheel, Hazelnut Mayonnaise
For the Pinwheel: 1 Block Puff Pastry, 800g Minced Pork, 4tbsp Breadcrumbs, 2tbsp Sage Leaves (Chopped), Zest 1 Orange, Zest 1 Lemon, 1 Apple (Finely Diced), 1 Red Onion (Finely Sliced), 1 1/2 tsp Grated Nutmeg, 1tsp Sea Salt, 3tsp Cracked Black Pepper
For the Mayonnaise: 1 Egg Yolk, 1tsp Dijon Mustard, 1tbsp White Wine Vinegar, 60ml Hazelnut Oil, 100ml Sunflower Oil, 1/4tsp Sea Salt
1) Pre heat the oven to 200c. Roll out the pastry to a sheet measuring around 7″x14″ and around 3mm thick. Combine the minced pork with all of the other pinwheel ingredients in a bowl and mix well until fully combined. Spread the mixture over the pastry, leaving a 1″ edge at one end and roll the pastry from narrow end to narrow end as you would a swiss roll.
2) Cut the pinwheel into 3/4″ slices and transfer these to a lined baking sheet and glaze with a little egg wash. Place the pinwheel in the oven and bake for around 25 minutes until the pastry is golden and filling cooked through.
3) Meanwhile make the mayonnaise. Place the egg yolk, dijon and white wine vinegar in a food processor and blitz. Whilst blitzing, slowly add the hazelnut oil and then the sunflower oil until exhausted and the mayonnaise is thick and has emulsified. Add the sea salt and blitz quickly to combine. Set aside.
4) Serve the slices of pinwheel with the hazelnut mayonnaise.