Method

Mix pork mince, shallot, breadcrumbs, kcap manis or soy sauce, salt & pepper in a bowl.

Lay out pastry on worktop, roll out pork mince mixture into a sausage shape about 1 to 2 cm in diameter, do it in short sections & put together when laying on the pastry, with a pastry brush a strip along the edge of shorter side of the pastry about 2 cm wide, place the sausage meat on top of the mustard strip & fold over the pastry allowing a 4 mm overlap, cut bottom layer at the same point, repeat until you have used up all of the sausage meat, impress overlap with a fork to seal, cut rolls into 4 cm pieces.

Egg wash rolls with a pastry brush then sprinkle with chosen seeds.

Place rolls on a baking sheet with a silicon mat, bake at 180'c for 20 to 25 mins or until golden brown.