Pork turnovers recipe
information
Danish cured pork loin steaks are available from large supermarkets. They are an excellent buy as they are tender and lean, with very little waste. Or buy a 750 g (l 1/2 lb) boneless pork loin joint and cut it into 8 pieces.
ingredients
8 cured pork loin steaks, trimmed of all visible fat
freshly ground black pepper
400 g (13 oz) frozen puff pastry, defrosted
1 egg yolk
1 tablespoon cold water
freshly ground black pepper
400 g (13 oz) frozen puff pastry, defrosted
1 egg yolk
1 tablespoon cold water
Stuffing
40 g (1 1/2 oz) dry white breadcrumbs
3 tablespoons finely chopped fresh parsley
1 tablespoon grated or very finely chopped onion
finely grated zest of 1 lemon
2 teaspoons lemon juice
1/2 teaspoon ground ginger
1 1/2 teaspoons mild curry powder
pinch of cayenne
3 - 4 tablespoons melted butter
celery salt or salt
3 tablespoons finely chopped fresh parsley
1 tablespoon grated or very finely chopped onion
finely grated zest of 1 lemon
2 teaspoons lemon juice
1/2 teaspoon ground ginger
1 1/2 teaspoons mild curry powder
pinch of cayenne
3 - 4 tablespoons melted butter
celery salt or salt
method
1. Put the pork steaks between 2 sheets of greaseproof paper and beat with a rolling pin until 5 mm(1/4 inch) thick. Season the steaks on both sides with black pepper.
2. Mix together all the stuffing ingredients, except the melted butter and salt. Add enough melted butter to bind the mixture and season to taste with celery salt and pepper.
3. Heat the oven to 220C/425F/Gas 7.
4. Spread the stuffing mixture on 4 of the steaks, to within 1 cm (1/2 inch) of the edges. Cover with the remaining steaks, to make sandwiches with stuffing filling.
5. Cut the pastry into 4 equal pieces and roll out each piece on a floured surface to a 20-23 cm/8 - 9 inch square. Trim the edges of each square. Mix the egg yolk with the cold water and brush the pastry squares with a little of this mixture, making sure you brush right to the edges of the squares.
6. Place a pork 'sandwich' on one-half of each square, fold the pastry over and press the edges together to seal. Trim the edges to a semicircular shape, leaving a 2 cm (3/4 inch) pastry border around the pork. Seal edges, knock up and flute. Cut 3 small slits in the top of each turnover with a sharp knife.
7. With a fish slice, transfer the turnovers to a dampened baking sheet
and brush them all over with the remaining egg yolk mixture. Bake in oven for 20 - 25 minutes, until deep golden brown. Serve hot.
2. Mix together all the stuffing ingredients, except the melted butter and salt. Add enough melted butter to bind the mixture and season to taste with celery salt and pepper.
3. Heat the oven to 220C/425F/Gas 7.
4. Spread the stuffing mixture on 4 of the steaks, to within 1 cm (1/2 inch) of the edges. Cover with the remaining steaks, to make sandwiches with stuffing filling.
5. Cut the pastry into 4 equal pieces and roll out each piece on a floured surface to a 20-23 cm/8 - 9 inch square. Trim the edges of each square. Mix the egg yolk with the cold water and brush the pastry squares with a little of this mixture, making sure you brush right to the edges of the squares.
6. Place a pork 'sandwich' on one-half of each square, fold the pastry over and press the edges together to seal. Trim the edges to a semicircular shape, leaving a 2 cm (3/4 inch) pastry border around the pork. Seal edges, knock up and flute. Cut 3 small slits in the top of each turnover with a sharp knife.
7. With a fish slice, transfer the turnovers to a dampened baking sheet
and brush them all over with the remaining egg yolk mixture. Bake in oven for 20 - 25 minutes, until deep golden brown. Serve hot.
serving amount
serves 4
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