Pork, leek, mushroom and pancetta puff strudel with caramelised apples

I add salt and pepper at end and reserve.

I wash and slice leeks.

I soften leeks and pancetta in hot oil.

Meanwhile, I cut pork into strips.

I add to leeks.

I cook briefly over high heat without overcooking, add salt, pepper and reserved mushrooms, keeping mixture dry.

I cool and unroll pastry.

I add filling leaving borders, discarding any liquid.

I moisten borders, roll and seal seam down, brush milk, scatter sesame, slit top and transfer to tray.

I bake at 180°C for about 35 minutes until golden.

Serve with potatoes or vegetables, especially caramelised apples.

For apples, I melt 3 tablespoons brown sugar and butter in a non-stick pan. When caramelising, I add 2 washed unpeeled apples cut thickly.

I caramelise for 5 minutes, add half a glass Marsala and reduce, keeping apples cooked but crisp.