Pork Turnovers

pork turnovers

Pork Turnovers

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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.
Servings: 6
Calories: 726


  • 8 cured pork loin steaks trimmed of all visible fat
  • freshly ground black pepper
  • 13 oz frozen puff pastry defrosted
  • 1 egg yolk
  • 1 tablespoon cold water


  • 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
  • 4 tablespoons melted butter
  • celery salt or salt


  • 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.
  • 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.
  • Heat the oven to 220C/425F/Gas 7.
  • 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.
  • 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.
  • 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.
  • 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.
Calories: 726 kcal
Carbohydrates: 34 g
Protein: 45 g
Fat: 45g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 172 mg
Sodium: 360 mg
Potassium: 760 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 458 IU
Vitamin C: 4 mg
Calcium: 45 mg
Iron: 3 mg
Ingredients Pork, Pork Loin
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