- Preheat oven to 180 fan. Put the pork into a mixing bowl and add 2 tbsp of the harissa, the garlic and a really good pinch of salt. Mix well.
- Place the pasty onto a piece of baking paper lengthways and cut 2 inches off the bottom. Don’t waste it, I’ll tell you what to do with it later. Place the pork in a sausage shape down the middle of the pastry and fold over the top. Press the pastry down around the meat so it’s nice and tight. Using a fork, seal the two sides together.
- Slide the baking paper with the sausage roll onto a baking sheet and brush the top with egg. Scatter over the Nigella seeds and add a good pinch of salt. Bake for 30-35 minutes or until the pastry is golden and the meat cooked through.
- With the remaining piece of pastry, I brush a little harissa over the top and season it with salt. Roll it up and then squish it down. Brush it with egg and scatter over a few nigella seeds. Place onto the baking sheet with the sausage roll and cook for the same time. Chefs treat right there.
- Meanwhile, mix the mayo with the remaining harissa and a pinch of salt.
- To serve, slice the sausage roll into six and serve with the mayo.
Makes 6 whoppers
500g 15-20% fat pork mince or same weight of plain pork sausages skinned
3 tbsp rose harissa
2 cloves garlic, crushed
325g pack puff pastry
1 egg, whisked
1 ½ tsp Nigella seeds