Pulled Pork Sausage Rolls

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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

Find pulled pork recipes here.

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.

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