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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.

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Written by Ph

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