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Mustang spiced pork roll

Serves 4

450 grams | 1 lb minced pork

2 very finely diced banana shallots or a small onion

teaspoon mustang masala

tablespoon finely grated garlic

tablespoon finely grated ginger

1 tablespoon soy sauce

teaspoon salt

2 small beaten eggs

450 grams | 1 lb home or ready-made savoury short crust pastry

Set the pastry and 1 of the eggs aside while you mix the other egg and the rest of the ingredients together until they are well combined, leave the mixture to rest for 5 minutes. Roll out the pastry into 2 long rectangles roughly 60 cm long by 8 cm wide and half a centimetre thick. Place the pork mixture in a sausage shape down the long side about 2 cm from the edge of the pastry. Gently roll the pastry around the pork mixture starting from the long edge closest to the pork. Seal the edges of the pastry well with egg before chilling the roll for 20 minutes. Once chilled cut each roll into 4 equal rolls and brush generously with beaten egg an place the rolls on a baking sheet spaced 3 cm apart. Bake for 25 to 30 minutes until they are golden and cooked through. Allow the rolls to cool slightly, 20 to 30 minutes, before serving.