1 lb ground pork
3 sprigs’ worth fresh thyme leaves
5 leaves sage, chopped
1/4 teaspoon cayenne
1/4 teaspoon mace
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 cup small cubed apple (I used Pink Lady)
1/4 cup crumbled Stilton
freshly ground black pepper
1 box (17.3 oz) puff pastry (defrosted)
1 egg yolk, beaten
sesame seeds, optional
Preheat oven to 350. Line one large or two smaller baking sheets with parchment paper.
In a medium bowl, mix the pork together with the herbs, spices, cheese, and apple until all ingredients are evenly distributed. Roll the meat into 4 long sausages about 1 1/2 inch around and about a foot long.
Place each puff pastry sheet, unfolded on a large flat surface. Slice in half, length-wise.
Place a sausage in the middle of each of the four sheets. Fold the sheet over the sausage and press close with the tines of a fork. Repeat for remaining pastry/sausage. Slice each into thirds.
Place on the prepared baking sheet leaving an inch or so between each roll. Brush with egg, sprinkle with sesame seeds, if desired.
Bake 20-30 minutes or until golden brown and cooked through. Allow to cool on a wire rack, serve slightly warm or at room temperature.
Store leftovers in an airtight container for up to 2 days.