Serves: 6

2 sheets butter puff pastry, halved
2 tbs extra virgin olive oil
1 onion, chopped
3 garlic cloves
3 tsp coriander seeds, crushed
1 tsp freshly ground black pepper
½ tsp ground allspice
¼ tsp ground nutmeg
500g beef mince (not lean)
2 pork sausages (not lean)
2/3 cup panko breadcrumbs
1 egg, lightly beaten
1 tsp nigella or black sesame seeds
Salt flakes and freshly ground black pepper

Blistered tomato relish:

1/3 cup extra virgin olive oil
500g cherry tomatoes
2 garlic cloves, crushed
¼ cup brown sugar
2 tbs tomato paste
2 tbs red wine vinegar
Basil leaves (optional)

Preheat oven to 200 fan forced. 

For the filling, heat the oil in a frypan over medium heat and toast the coriander seeds then crush in a mortar and pestle. Heat oil in the pan then add the onion with some salt and cook for 3-4 minutes until softened. Add the garlic, 2/3 of the crushed coriander seeds along with the pepper, nutmeg and allspice. Cook for a further 2 minutes then remove from the heat and cool. Add to a bowl along with the mince then squeeze the filling from the pork sausages and discard the skins. Add the breadcrumbs and egg. Use your hands to mix together well. Season with 1 tsp salt. Chill the mixture until ready to use.

Thaw the pastry slightly – but you want to make sure it is not too soft to handle, so semi frozen is best. Place on a lightly floured bench or lay down a large piece of baking paper to prevent sticking, then join all the edges, crimping with a fork so you make one long sheet. Form a sausage with the mince along the boerewors then brush the sides with egg. Enclose the pastry and crimp with a fork to seal then turn over so the sealed edge is on the bottom to hide. Make sure the bench is well floured so this process is easy. Start with one side of the sausage roll in the centre then bring in the remaining sausage shape to form a spiral on the paper. Leave a 2cm gap between the spiral as the pastry will expand. Transfer to a tray and brush with more beaten egg. Scatter over the reserved crushed coriander seeds along with the nigella or sesame seeds and some salt flakes. 

Bake for 45 minutes or until golden and cooked through. You want no raw pastry bits in the middle. 

Meanwhile for the tomato relish, heat the oil in a saucepan over medium high heat then add the tomatoes and cook for 2-3 minutes until they start to blister. Season with salt and pepper then add the garlic and cook for a further minute. Add the sugar, tomato paste, vinegar and basil and cook for a further 5-6 minutes. Crush the tomatoes with a potato masher or back of a spoon. Season to taste and remove from the heat to cool. Serve with the sausage roll.