Ingredients
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1 tbs extra virgin olive oil
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2 brown onions, finely chopped
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2 garlic cloves, finely chopped
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1/2 bunch fresh sage, chopped
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10g crushed fennel seeds
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Pinch of smoked paprika
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Pinch of cayenne pepper
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300g good-quality pork mince
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1 egg yolk
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2 sheets frozen butter puff pastry, partially thawed, cut into eight 12cm squares
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1 egg, lightly whisked
Red pepper jam
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50ml extra virgin olive oil
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6 red capsicums, chargrilled, peeled, seeded, chopped
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4 star anise
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1 cinnamon stick
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100g brown sugar
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150ml red wine vinegar
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50ml hot sauce
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340g btl red peppers, drained, processed
Method
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1For jam, heat oil in a saucepan over medium heat. Stir in capsicum, star anise and cinnamon for 2 minutes. Add sugar, vinegar, sauce and peppers. Reduce heat to low. Stir for 15-20 minutes or until reduced by half. Season. Cool.
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2Heat oil in a frying pan over low heat. Stir in onion, garlic, sage and fennel for 5 minutes. Stir in paprika and cayenne pepper. Cool.
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3Place mince in a bowl. Add onion mixture and egg yolk. Season and combine. Shape into eight 12cm logs. Chill for 30 minutes.
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4Preheat oven to 200°C/180°C fan forced. Place pork mixture along centre of each pastry square. Fold pastry over filling, pressing to seal. Place, seam-side down, on lined tray. Brush with egg. Bake for 25-30 minutes or until cooked. Serve with jam.
Source: taste.com.au
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