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Lovely herby porkn wrapped in buttery flaky puff pastry. A real treat for lunch and picnics. 4 rolls per pack (1.2kg)
Cook in a 200C preheated oven, middle shelf, on a baking rack , over a sheet tray to catch the drippings. In the absence of a baking rack, raise the rolls up off the baking tray with aluminium foil “bars”. You just want to keep the pastry out of the drippings to avoid soggy bottoms and keep Mary Berry happy. Egg washing the frozen rolls before baking will give you the IG worthy shots. Cutting the rolls into bite size portions and cooking in an air fryer set at max for 20 mins has also proven successful.