Pork Pinwheel, Hazelnut Mayonnaise

Pork, Apple & Sage Pinwheel

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
Serves 4


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.


Sausage Rolls, Truffle Mayonnaise

Sausage Roll, Truffle Mayonnaise

This is ultimate comfort food – fragrant homemade sausage rolls served with a rich and tangy homemade truffle mayonnaise!

Homemade mayonnaise is so simple to make yet gives fantastic results – a much smoother and thicker texture than shop-bought with a fresh and tangy flavour. Don’t overdo the truffle oil and you’ll have a great comforting supper.

Sausage Rolls, Truffle Mayonnaise
Serves 4


For the Sausage Rolls: 500g Pork Sausagemeat, 2tbsp Chopped Fresh Sage, 4tbsp Chopped Fresh Parsley, 1tbsp Finely Chopped Lemon Rind, 2 Red Onions Finely Chopped, 1tsp White Pepper, 1tsp Freshly Grated Nutmeg, 1 Sheet Ready Rolled Puff Pastry, 1 Egg Yolk

For the Mayonnaise: 2 Egg Yolks, 1tbsp Dijon Mustard, 2tbsp White Wine Vinegar, 300ml Sunflower Oil, 1tbsp Lemon Juice, 1tsp White Truffle Oil


1) Preheat the oven to 190C. Fry the red onion in a little olive oil over a medium heat for 10 minutes until soft but not coloured. Allow to cool then combine with the sausagemeat, herbs, lemon rind, white pepper and nutmeg in a large bowl until fully mixed.

2) Cut the puff pastry in half and form the sausagemeat mixture along the centre of each half. Fold the pastry over itself and seal together. Glaze the pastry with egg yolk and transfer the rolls to a lined baking sheet. Bake in the oven at 190C for around 30 minutes until golden brown and cooked through.

3) Meanwhile make the mayonnaise. Place the egg yolk, vinegar and mustard in a food processor. Start the processor and slowly pour in the sunflower oil whilst blending – do not rush this stage or the mayonnaise may split. The mayonnaise will emulsify and turn to a thick consistency. Add the lemon juice and truffle oil and blend to combine. Store in the fridge until ready to use.

4) When ready, remove the sausage rolls from the oven, cut into portions and serve with the truffle mayonnaise.