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Pork pastry rolls

Pork pastry rolls

Ingredients 14
Servings 4-6
Time 20 min


  • 350
    2 x pork fillets
  • 10
    dried thyme
  • salt and freshly ground pepper
  • 15
    olive oil
  • 15
  • 2
    garlic cloves, chopped
  • 300
    spinach, stems removed and leaves shredded
  • 1
    round feta cheese (optional)
  • 1
    roll puff pastry
  • 60
    peach chutney
  • 1
    egg, whisked
  • sesame seeds for sprinkling (optional)
  • sauce of your choice


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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