Makes 8 large or 16 small rolls
1 pack Raw Mince
1 spring onion, sliced thinly
½ apple, cut in thin slices
4 sprigs thyme (leaves only; discard stems)
1 tl curry powder
1 roll puff pastry
salt and pepper
Preheat oven to 200C / 390F. Combine apple, spring onion, thyme, curry powder and egg and mix through the Raw Mince. Season to taste with salt and pepper.
Roll out the puff pastry to a rectangle of about 30 x 34 cm. Halve the dough in length and place half of the filling in a sausage shape in the middle of each rectangle. Brush the sides of the rectangles with water, fold the dough over the Mince mixture and press the sides together. Cut each roll in 4* pieces and make shallow diagonal cuts in the top. Bake for 20 minutes until golden brown.
*cut in 8 for small rolls