Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Pulled Pork Sausage Rolls
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Whether you’re eating them fresh from the oven or as part of your packed lunch, these sausage rolls make a tasty treat out of your leftover pulled pork.
Prep time: 5 mins
Cook time: 30 mins
Serves: 4
Cooking Skill: Easy
Ingredients
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
Method
Step 1
Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
Step 2
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.
Step 3
Put 150g shredded pulled pork into a food processor with the cheese, parsley and the reserved onion. Season well. Whizz the mixture together.
Step 4
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.
Step 5
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.
Step 6
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.
Tips and Serving Suggestions
Method
Step 1
Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
Step 2
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.
Step 3
Put 150g shredded pulled pork into a food processor with the cheese, parsley and the reserved onion. Season well. Whizz the mixture together.
Step 4
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.
Step 5
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.
Step 6
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.
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