perfect for sharing
Wrap up your pork in flaky puff pastry and give it a flavourful twist with Worcester sauce and herbs. A delicious savoury treat that's perfect any time of day.
Allergens
Utensils
Tags
Irish Pork Mince
240 grams
Ketchup
2 sachet(s)
Mustard
1 sachet(s)
Worcester Sauce
1 sachet(s)
Parsley
5 grams
Italian Herbs
0.5 sachet(s)
Puff Pastry
1 unit(s)
Salt
0.5 tsp
Pepper
to taste
Milk
to taste
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Roughly chop the parsley, stalks and all.
- In a large bowl, mix ½ tsp salt, Worcester sauce, parsley, mince and half the Italian herbs.
- Season with pepper and mix together by hand. IMPORTANT: Wash hands and equipment after handling raw mince.
- Roll out the pastry, then chop into thirds.
- Spread each piece with a little mustard. Leave a 2cm border.
- Place a spoonful of mince in the centre of each. Fold the pastry over the mince so it's covered entirely.
- Pinch the edge of each pastry with a fork to seal. Place on a lined baking tray. Brush each with a little milk.
- Bake until golden brown, 20-25 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
- Serve the golden sausage rolls warm from the oven.
- Enjoy by dipping in ketchup.
3407
kJ
Energy (kJ)
814
kcal
Energy (kcal)
46.3
g
Fat
5.2
g
of which saturates
52.8
g
Carbohydrate
6.8
g
of which sugars
1.6
g
Dietary Fiber
31.5
g
Protein
0
mg
Cholesterol
3.84
g
Salt
