Name: Pork and chutney pastry plaits
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 onions, thinly sliced; 2 carrots, finely chopped; 2 clove garlic, crushed; 2 teaspoon fennel seeds; 500 gram pork mince; 1 cup dried breadcrumbs; 2 sheets frozen puff pastry; 1/4 cup fruit chutney, plus extra to serve; 2 boiled eggs, quartered; 1 lightly beaten egg; salad, to serve

Ingredients

2 tablespoon olive oil

2 onions, thinly sliced

2 carrots, finely chopped

2 clove garlic, crushed

2 teaspoon fennel seeds

500 gram pork mince

1 cup dried breadcrumbs

2 sheets frozen puff pastry

1/4 cup fruit chutney, plus extra to serve

2 boiled eggs, quartered

1 lightly beaten egg

salad, to serve

Method

1.Preheat oven to 200°C. Line an oven tray with baking paper

2.Heat oil and saute onion, carrot, garlic and seeds 4-5 minutes until onion is tender. Transfer to a large bowl and allow to cool. Add mince and breadcrumbs to onion mixture. Season to taste and mix well.

3.Spread one pastry sheet with half chutney, leaving a 5cm border. Divide mince into four equal portions. Spread one lengthways along pastry leaving 8cm on either side. Top with half the egg quarters. Cover eggs with a second mince portion, pressing together.

4.Score pastry diagonally on either side of mince at 5cm intervals. Fold pastry strips alternately over filling to meet in centre, overlapping to form a plait. Press ends together to seal. Repeat with remaining ingredients.

5.Transfer rolls to tray and brush with beaten egg. Bake 40-45 minutes, until pastry is golden and filling is cooked through. Serve sliced with extra chutney and salad.

Women's Weekly Food