1 Place the puff pastry sheets on top of each other and roll out into a rectangle.
2 Place the bread into the milk and soften for 10 minutes.
3 Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
4 Mix the olives, basil, garlic, egg and pine nuts in with the bread and milk. Season with salt and ground black pepper and pour it along the length of the meat and roll it up. Season on the outside with salt and ground black pepper and fasten with tooth pick or kitchen twine.
5 Fry in hot oil on all sides. Remove from the pan and removed the tooth picks or twine and place the meat on the pastry. Fold the pastry over the meat, cut of any excess and use it to create decorative elements to place on top. Brush with egg yolk and bake for 45-60 minutes until golden brown.