6 servings
Prep: 45 mins,
Cooking: 35 mins
This fun twist on an old classic is a great way to serve succulent roast pork rump – stretch it further with lashings of gravy and crackling!
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (13)
250 ml | cake flour — sifted |
3 | eggs |
5 ml | fresh parsley — chopped, optional |
30 ml | vegetable oil |
Filling
400 g | roast pork — or rump slices |
Dijon mustard — or whole grain mustard | |
3 | leeks — chopped and fried in butter |
2 | spring onions — chopped and fried in butter |
1 | garlic clove — chopped and fried in butter |
a large handful | watercress |
a large handful | baby spinach |
crackling — sliced, optional (see tip) | |
gravy — to serve |
Tap for ingredients