You’ll need a nonstick nine-hole muffin tin.

Heat the oven to 180C (160C fan)/350F/gas 4.

Put the turkey mince, breadcrumbs, mustard, tomato puree and three-quarters of a teaspoon of salt in a large bowl, then crack in the egg.

Using a box grater, grate one side of the peeled apple into the bowl until you reach the core, then turn and repeat until everything but the core has been grated.

Finely chop the spring onions and coriander, put all but a tablespoon of the mix in the bowl and toss to combine.

Put the rest of the chopped spring onion and coriander in a small bowl.

Cut the pastry lengthways into three strips, then cut each strip widthways into three equal pieces, to make nine roughly 12cm x 6cm rectangles.

Line each hole of a nine-hole nonstick muffin tray with a piece of pastry, then spoon about three tablespoons of the meatball mixture into each one, until all the filling is used up. Smooth and compact the top of the filling with the back of a spoon.

Bake the pastries for 40 minutes, until the pastry is golden and the meat has browned, then remove from the oven, but leave the oven on.

Mix the tomato puree and date syrup for the glaze in a small bowl, and brush this all over the top of the filling. Sprinkle the sesame seeds over the tops of the puffs and bake for another 10 minutes, until the glaze has browned slightly.

Remove from the oven and leave to cool in the tin for 10 minutes. Transfer the hot puffs to a plate, sprinkle over the reserved coriander and spring onions, and serve.