Pork Family friendly

Spiced pork, potato and spinach pasties

Name: Spiced pork, potato and spinach pasties recipe
Yield: 4
Ingredients: 2 tbs olive oil; 400g minced pork; 1 onion, finely chopped; 1 1/2 tsp each ground cumin, turmeric, curry powder, paprika & cinnamon; 250g cooked potatoes, peeled then crushed; 100g baby spinach; Finely grated zest & juice of 1/2 lemon; 4 sheets puff pastry, partially thawed; 1 egg, lightly beaten; 2 tsp sesame seeds; 3/4 cup (200g) natural Greek yoghurt; 1/4 cup (80g) mango chutney; Dressed mixed salad leaves, to serve

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by Shannon Bennett

Chef

Mar 23, 2020

“Make a double batch of pasties and freeze half for an easy dinner another time, or refrigerate them for lunch the next day." – Shannon Bennett

2 tbs olive oil
400g minced pork
1 onion, finely chopped
1 1/2 tsp each ground cumin, turmeric, curry powder, paprika & cinnamon
250g cooked potatoes, peeled then crushed
100g baby spinach
Finely grated zest & juice of 1/2 lemon
4 sheets puff pastry, partially thawed
1 egg, lightly beaten
2 tsp sesame seeds
3/4 cup (200g) natural Greek yoghurt
1/4 cup (80g) mango chutney
Dressed mixed salad leaves, to serve

Method

1.

Heat oil in a large frying pan over medium heat, add pork and fry, breaking up lumps with a wooden spoon, for 7-8 minutes until well browned. Add onion and spices and cook, stirring often, for a further 5 minutes, then add potato, spinach and lemon zest and juice, season and cook, stirring often, for 2 minutes or until spinach is wilted. Remove from heat, tip onto a large tray and leave to cool completely.
2.

Cut out a 21cm round from each pastry sheet, place on a tray and refrigerate until required.
3.

Preheat oven to 200°C. Place a quarter of the pork mixture on each pastry disc, leaving a 2cm border. Bring pastry edges together over filling. Pinch edges to seal and crimp to form frills. Place pasties on trays lined with baking paper, brush with egg and scatter with sesame seeds. Bake for 30-35 minutes until golden brown. Allow to cool for 10 minutes.
4.

Meanwhile, combine yoghurt and mango chutney in a bowl. Cover and refrigerate until required.
5.

Serve pasties with yoghurt and mango sauce and salad leaves.