Ph
Ingredients
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350g2 x pork fillets
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10mldried thyme
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salt and freshly ground pepper
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15mlolive oil
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15mlbutter
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2 garlic cloves, chopped
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300gspinach, stems removed and leaves shredded
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1 round feta cheese (optional)
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400g1 roll puff pastry
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60mlpeach chutney
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1 egg, whisked
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sesame seeds for sprinkling (optional)
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sauce of your choice
Method
20 -25 minPreheat 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.
