Mix flour, salt, water, and lemon juice into a rough dough and knead briefly.
Chill the dough in the fridge for 1 to 2 hours.
Roll dough to 50x30cm and layer sliced butter over two-thirds of the surface.
Fold the dough in thirds to encase the butter and seal the edges.
Perform a single turn by folding and rolling the dough to 60x25cm.
Complete two additional turns and chill the pastry for 30 minutes.
Preheat your oven to 200°C and line a tray with baking paper.
Combine pork, herbs, sauce, and breadcrumbs in a bowl and mix well.
Roll the pastry into a rectangle at least 24cm long.
Shape the meat into a long cylinder and wrap the pastry around it.
Seal the edges with egg wash and cut into mini rolls.
Brush rolls with egg wash and bake for 20 minutes until golden.