Food Check: Tasty pork pastry rolls

Ingredients

350

g

2 x pork fillets
10

ml

dried thyme
salt and freshly ground pepper
15

ml

olive oil
15

ml

butter
2 garlic cloves, chopped
300

g

spinach, stems removed and leaves shredded
1 round feta cheese (optional)
400

g

1 roll puff pastry
60

ml

peach chutney
1 egg, whisked
sesame seeds for sprinkling (optional)
sauce of your choice

Method

20 -25 min

Preheat the oven to 180°C. Line a large baking sheet with baking paper.

1 Season the pork with the thyme, salt and pepper. Heat the oil in a large pan and fry the fillets for a minute a side to seal. Remove from the pan and set aside.

2 Heat the butter in the same pan and fry the garlic until fragrant. Add the spinach and stir-fry until wilted and all the moisture has evaporated. Crumble the feta over (if using). Season with salt and pepper.

3 Lightly roll out the pastry on a floured surface. Cut in half.

4 Liberally spread the chutney on both halves, leaving a 5mm border all round. Arrange the spinach in the middle of each piece of pastry.

5 Put a pork fillet on top of the spinach on each pastry half. Roll up tightly, then seal all the pastry edges. 6 Transfer to the prepared baking sheet, and brush lightly with the whisked egg. Sprinkle the seeds over (if using) and bake for 20-25 minutes or until golden brown.

7 TO SERVE

Cut into portions and serve with a sauce of your choice.