Pulled Pork Sausage Rolls
- 150g pulled pork leftovers, shredded
- 1 tablespoon olive oil
- 1 red onion, peeled and finely chopped
- 40g grated cheese
- 2 tablespoons fresh chopped parsley
- Plain flour, for dusting
- 250g prepared puff pastry
- 1 egg, beaten
- Caraway seeds, for serving
Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
Put the olive oil in a pan and cook the red onion over a medium heat for about 10 minutes until golden. Transfer into a bowl and set aside to cool.
Put 150g shredded pulled pork into a food processor with the cheese, parsley and the reserved onion. Season well. Whizz the mixture together.
Lightly flour a clean worksurface and roll out the prepared puff pastry until it measures 28cm x 25cm. Cut down the middle to make two rectangles, each measuring 28cm x 12.5cm. Divide the pork mixture in half and spoon it in a long sausage along the middle of each.
Brush beaten egg round the edge of each one. Roll the pastry over the top and seal the sides where the pastry meets with a fork. Trim the ends, then cut each in half and slash twice.
Brush again with beaten egg then sprinkle over the caraway seeds. Transfer to a baking sheet and bake for 25-30 minutes until golden and crisp.