500g pork mince

500g good quality sausage mince

1 onion, finely chopped

2 cloves garlic, finely chopped

1 cup fresh breadcrumbs, plus extra to sprinkle

1 egg, beaten, plus 1 extra for egg wash

1 Tbsp chopped fresh thyme leaves

1 Tbsp chopped fresh oregano

4 sheets frozen puff pastry sheets, thawed

1. Preheat oven to 180c. Line a couple of large trays with baking paper .
2. In a large bowl combine the minces, onion, garlic, breadcrumbs, egg and herbs. Season with  sea salt & cracked pepper.
3. Lay a piece  of puff pastry on a clean work surface, cut in half and place 1/8  of mixture down the length of the pastry, forming into a log shape. Brush a little of the extra egg wash on one side and fold over to enclose. Beat the remaining egg in a small bowl and brush over the pastry. Sprinkle with a little extra breadcrumb.
4. Score at intervals along each roll. Continue with remaining mix and pastry. Place on trays with a little room to allow for puffing.
5. Cook for 20-25 minutes till golden and cooked through. Cut the rolls through and serve with Secret Aardvark Habanero for dipping.