Pork Quince Paste And Smoked Almond Sausage Rolls | Donna Hay

Ingredients

• 1 cup (70g) sourdough breadcrumbs
• 2 tablespoons milk
• 500g pork mince
• 150g quince paste, finely chopped
• ½ cup (80g) natural smoked almonds, finely chopped
• 1 clove garlic, crushed
• 2 tablespoons finely chopped dill
• 1 teaspoon sea salt flakes
• 1 teaspoon cracked black pepper
• 2 sheets frozen puff pastry, thawed and halved
• 1 egg, lightly beaten
• caraway seeds, for sprinkling
• tomato relish, to serve