Preparation:

1)Finely chop the Del Monte pear halves and place in a bowl with the pork mince, mustard and season with the nutmeg, fennel seeds, salt and pepper. Stir well to combine evenly. 2)Roll out the puff pastry and cut in half lengthwise. Spoon the sausage meat down the centre of each sheet. 3)Brush the egg wash down one side of the pastry sheets, then wrap the pastry tightly around the sausage meat and seal, leaving you with two long sausage rolls. Use a fork to crimp the sealed edges, then trim with a knife to get a neat straight edge. 4)Egg wash the two long rolls and sprinkle with the sesame and poppy seeds. 5) Place the rolls on a tray in the fridge for 20 minutes to firm up a little, so that they are easier to cut into party-sized rolls. 6) Preheat the oven to 180C/160c fan/4 gas mark. Use a sharp knife to slice the rolls into 3 cm pieces and place on a lined baking tray. You can freeze the sausage rolls at this point and cook from frozen if you wish. 7)Bake for about 30-35 minutes, until golden. Serve warm or at room temperature