Air Fried Pork Steaks with Roasted Vegetables (Winter)
Prep time: 15 mins
Cooking time: 15 mins
Easy
Serves:
2
Pulled Pork Sausage Rolls
Add to list
Whether you’re eating them fresh from the oven or as part of your packed lunch, these sausage rolls make a tasty treat out of your leftover pulled pork.
Prep time: 5 mins
Cook time: 30 mins
Serves: 4
Cooking Skill: Easy
Ingredients
150g
pulled pork leftovers, shredded
1 tablespoon
olive oil
1
red onion, peeled and finely chopped
40g
grated cheese
2 tablespoons
fresh chopped parsley
Plain flour, for dusting
250g
prepared puff pastry
1
egg, beaten
Caraway seeds, for serving
Method
Step 1
Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
Step 2
Put the olive oil in a pan and cook the red onion over a medium heat for about 10 minutes until golden. Transfer into a bowl and set aside to cool.
Step 3
Put 150g shredded pulled pork into a food processor with the cheese, parsley and the reserved onion. Season well. Whizz the mixture together.
Step 4
Lightly flour a clean worksurface and roll out the prepared puff pastry until it measures 28cm x 25cm. Cut down the middle to make two rectangles, each measuring 28cm x 12.5cm. Divide the pork mixture in half and spoon it in a long sausage along the middle of each.
Step 5
Brush beaten egg round the edge of each one. Roll the pastry over the top and seal the sides where the pastry meets with a fork. Trim the ends, then cut each in half and slash twice.
Step 6
Brush again with beaten egg then sprinkle over the caraway seeds. Transfer to a baking sheet and bake for 25-30 minutes until golden and crisp.
Tips and Serving Suggestions
Method
Step 1
Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
Step 2
Put the olive oil in a pan and cook the red onion over a medium heat for about 10 minutes until golden. Transfer into a bowl and set aside to cool.
Step 3
Put 150g shredded pulled pork into a food processor with the cheese, parsley and the reserved onion. Season well. Whizz the mixture together.
Step 4
Lightly flour a clean worksurface and roll out the prepared puff pastry until it measures 28cm x 25cm. Cut down the middle to make two rectangles, each measuring 28cm x 12.5cm. Divide the pork mixture in half and spoon it in a long sausage along the middle of each.
Step 5
Brush beaten egg round the edge of each one. Roll the pastry over the top and seal the sides where the pastry meets with a fork. Trim the ends, then cut each in half and slash twice.
Step 6
Brush again with beaten egg then sprinkle over the caraway seeds. Transfer to a baking sheet and bake for 25-30 minutes until golden and crisp.
EXPLORE OUR RECIPE COLLECTIONS
Discover our collections of recipes for all occasions, seasons and your favourite pork cuts here.
Recipe collectionsDISCOVER PORK
View the range of versatile cuts and cooking techniques for delicious pork.
Discover PorkWHAT WE DO HERE AT LOVE PORK
Sharing quick & easy pork recipe inspiration & cooking advice.
What we do