This may not be a traditional take on these satisfying snacks but what can I say, I’ve still got a bit of Quebec in my blood, and crave tourtiere intermittently. For this reason, feel free to omit the nutmeg. The great thing about these rolls is they are very kid-friendly and can be packed in a lunch the next day. They are also better homemade no-matter how the meat is spiced.
500g ground pork (not extra lean)
2 sheets thawed puff pastry
1 tablespoon sea salt
1 teaspoon coriander
1 garlic clove crushed
1/4 teaspoon nutmeg
1 tablespoon fruit chutney (plus more for serving)
3/4 cup panko
Preheat oven to 375F. Combine pork, spices, chutney, garlic, panko and egg in a bowl and mix well with your hands.
Set out 1 sheet of half-thawed puff pastry and use a knife or pizza cutter to slice in 1/2. Begin to place an even roll of filling in the middle of both halves of the sheet – ensure filling reaches edges of sheet. Now roll pastry sheet over filling and use tines of fork to close pastry.
Continue with second pastry sheet.
Bake in oven until browned, about 20-25 minutes. Serve with fruit chutney.
2 responses to “Australian Pork Rolls”
Looks great. I have a lot of ground pork I was wondering what to do with it. I find ground pork sometimes tastes gamey. Maybe the fruit chutney takes that away? What could I sun for fruit chutney?
Lovely job on these! I’ll bet there were not many
left over for lunches!