In a pan add the butter and water.
Slowly bring to the boil until emulsified
In a freestanding mixer ie kitchenAid add the flour and salt. Using the paddle attachment slowly add the boiled butter and water to form a dough. Once combined turn the mixer on high for 15 seconds.
Wrapping clingfilm and chill until firm
For the filling in a large nonstick are frying pan heat 2 tablespoons of vegetable oil add the garlic onions dates and raisins fry for 10 minutes until soft.at the thyme honey and whole-grain mustard and continue cooking until sticky in consistency.
Place into a ball and chill. Once chilled out your pork mince and breadcrumbs fully season with salt and pepper to taste
Roll out the pastry to 2 mm thick into a long rectangle. Add the sausage filling just off centre fold over to create a cylinder. Using a piece of greaseproof paper or parchment shape into smooth tube forms and is a consistent thickness. Trim off the end facing away from me you mark out each portion about 3 to 4 inches in diameter.
Place on a baking tray egg wash and bake at 170c for 30-40 minutes until the pastry is golden brown.
Place on a cooling rack and allowed to rest for at least 20 minutes. Serve with espresso brown sauce and enjoy