Pork Turnovers

pork turnovers

Pork Turnovers

No ratings yet
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

Ingredients
 

  • 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

stuffing

  • 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

Instructions

  • 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
Save to Favorites
Close

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating