We went to a friends three year twins birthday party yesterday and Cully made these.  The adults got to them before the children they were so good.  He made the puff pasty but to be honest I would just buy it.  Any left over minced pork mixture can be made into lovely sausages and frozen for an easy dinner later int he week.

You will need
500g good quality minced pork
1/2 cup of bread crumbs
1/2 cup mixed herbs (we used rosemary, thyme, sage, parsley and margoram)
1/2 cup onion finely chopped
1 clove of garlic crushed
1 egg lightly whisked
salt and pepper
Home made or shop bought puff pastry or flaky pastry.
Spash of milk

Preheat your oven to 180 degrees celcius.  Firstly sweat your onions and garlic but try not to colour.   In a large mixing bowl put your mince, herbs, bread crumbs and the softened onion and garlic.  Season with salt and pepper and mix well.  Make a well in the centre of your mixture and add the egg and them once again mix well.
Lay out your puff pasty on a dry, clean surface and cut out 5cm by 5cm squares.  Shape a tablespoon or so of your mixture into a sausage and place in  the centre of each square.  Roll the pastry around the sausage and brush a little milk over the top (this with give the pastry and lovely brown shine) pop onto a baking tray and put into the oven for 20minutes or untill the meat is cooked through.  Serve with tomato sauce or Ballymaloe Country Relish.