Ingredients:
- 150g (5oz) pulled pork leftovers, shredded
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 40g (11/2oz) grated cheese
- 2 tbsp parsley
- 250g (9oz ) puff pastry
- 1 egg, beaten
- flour (for work surface)
- caraway seeds, for serving
Serves 4
Difficulty Rating:***
Prep Time: 20 mins
Total Time: 50 mins
Instructions:
Preheat the oven to 200°C (fan180°C), Gas Mark 6. Put 1tbsp olive oil and 15g (1/2oz) butter in a pan and sauté 1 finely chopped red onion over a medium heat for about 10 minutes until starting to turn golden.
Tip into a bowl and cool a little.
Put 150g (5oz) shredded pulled pork into a food processor with 40g (11/2oz) grated cheddar cheese, 2 tbsp parsley and the cooked onion. Season well. Pulse three or four times to chop the mixture.
Lightly flour a clean worksurface and roll out 250g (9oz) puff pastry until it measures 28cm x 25cm. Cut down the middle to make two rectangles, each measuring 28cm x 12.5cm. Divide the pork mixture in half and spoon it in a long sausage along the middle of each.
Brush beaten egg round the edge of each one. Roll the pastry over the top and seal the side where the pastry meets with a fork. Trim the ends, then cut each in half and slash twice. Brush again with beaten egg then sprinkle over caraway seeds, if you like. Transfer to a baking sheet and bake for 25-30 minutes until golden and crisp.
Image courtesy of AHDB