Pork pastry rolls

4-6 servings Prep: 20 mins, Cooking: 25 mins
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Use pork fillet instead of beef. Beef Wellington is delicious but the meat is pricey. Pork fillet can be just as tasty, as this recipe proves.

By Food24 July 01 2019
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Ingredients (14)

350 g pork fillets
10 ml dried thyme
salt and freshly ground black pepper
15 ml fresh chillies — 573
15 ml butter
2 garlic — cloves, chopped
300 g spinach — stems removed and leaves shredded
1 feta cheese
1 puff pastry — roll
60 ml chutney — peach
1 eggs — whisked
sesame seeds
to serve — to serve
sauce of your choice
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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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