Directions

Prep

1. Smoke the bacon over indirect heat until your preferred level on doneness and dice.
2. Combine the Ground pork, Bread crumbs, 1/2 cup of grated sharp cheese, SPG seasoning, grated onion, fresh ground black pepper and salt.
3. Onto a sheet of flaky pastry spread about a tablespoon of ketchup across the middle of the sheet.
4. Place a layer of the ground pork mixture onto the ketchup strip on the pastry
5. Place a layer of diced smoked bacon onto the ground pork mix
6. Place a hot dog / frankfurter onto the bacon
7. Top with more of the ground pork mix
8. Roll the pastry around the pork mix, brushing the lap end of the pasty with the egg wash. ( 1 egg , 1 Tbsp water) and seal the lap with light pressure.
9. Sprinkle with sesame seeds ready for the grill

The Cook

1. Place onto a sheet of baking paper on an oven tray and place on a preheated grill over INDIRECT heat [or oven] at 350 f [175 deg C]
2. Rotate for even cooking about half way done.
3. Add the grated cheese and diced smoked bacon topping just prior to done and be sure to use a digital probe thermometer to check for an internal temperature of 165 deg f [74 deg C]
4. Serve hot, with ketchup