Pork

Pork and pear sausage rolls with prune relish

Name: Pork and pear sausage rolls with prune relish recipe
Yield: 4
Ingredients: 3 pears, peeled and cored; 500g minced pork belly (or pork mince); ½ cup (25g) dried breadcrumbs (or panko crumbs); 1 egg, separated; 2 tbs finely chopped rosemary; 1½ tsp toasted fennel seeds, plus extra to serve; 2 sheets puff pastry (25cm x 25cm), partially thawed; Salad leaves, to serve (optional); ¾ cup (180ml) cider vinegar; 1/3 cup (75g) brown sugar; Pared zest of ½ orange, plus juice of 1; 1 cinnamon stick; 3 cardamom pods; 1 tsp mustard seeds, plus extra; 250g pitted prunes

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https://healthimprovements.info/recipes/pork-pear-sausage-rolls-prune-relish-recipe/q1g5bih5 — Pork and pear sausage rolls with prune relish

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Aug 20, 2019

“The relish can be stored in a sealed container in the fridge for up to a month” - Colin Fassnidge.

3 pears, peeled and cored
500g minced pork belly (or pork mince)
½ cup (25g) dried breadcrumbs (or panko crumbs)
1 egg, separated
2 tbs finely chopped rosemary
1½ tsp toasted fennel seeds, plus extra to serve
2 sheets puff pastry (25cm x 25cm), partially thawed
Salad leaves, to serve (optional)

Prune relish

¾ cup (180ml) cider vinegar
1/3 cup (75g) brown sugar
Pared zest of ½ orange, plus juice of 1
1 cinnamon stick
3 cardamom pods
1 tsp mustard seeds, plus extra
250g pitted prunes

Method

1.

For the relish, combine vinegar, sugar, zest and juice, cinnamon, cardamom, half the mustard seeds and ½ cup (125ml) water in a saucepan. Bring to the boil, stirring regularly, then season and reduce to a simmer. Add prunes and cook, stirring regularly, for 12 minutes. Set aside to cool.
2.

Preheat the oven to 200°C and line a large baking tray with baking paper.
3.

Coarsely grate pears and squeeze out excess liquid. Place in a large bowl with meat, breadcrumbs, egg white, rosemary and fennel seeds. Season well and stir to combine. Divide the filling between pastry sheets, forming a log across the centre. Brush the edge nearest you with beaten yolk, then fold the far edge over to enclose and seal. Place on tray, then brush pastry with remaining yolk. Score pastry diagonally and scatter with extra fennel seeds and remaining mustard seeds. Bake for 35 minutes or until crisp and golden.
4.

Cut each roll into two and serve with prune relish.