Sun-dried tomato and pork puff pstry rolls

Recipe from: 1/1/2003 12:00:00 AM
Ingredients 7
Servings 1
Minutes 15


Serving Change
  • 400
    ready rolled puff pastry
  • 20
    basil pesto
  • 250
    finely chopped boned pork
  • 125
    sun-dried tomatoes, drained and roughly chopped
  • 250
    grated mozzarella cheese
  • 1
    beaten egg for glazing
  • 15
    sesame seeds (optional)


Roll the pastry out slightly on a lightly floured surface to ease out any creases.
Spread the pesto down the centre of the pastry.
Sprinkle the pork and tomatoes onto the sheet of pastry, followed by the cheese.
Cut the pastry on either side into strips diagonally.
Brush with water and plait over the pork stuffing.
Brush with beaten egg and sprinkle with sesame seeds.
Bake in a preheated 200 °C oven for 30 minutes or until the pastry is golden and crisp.
Serve hot.

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