Pork and chutney pastry plaits

  • 30 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print


Pork and chutney pastry plaits
  • 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


Pork and chutney pastry plaits
  • 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.

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