adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pork pasties with quick pear relish recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Effortless pork pasties, perfect for any meal or snack, just pop in the oven and enjoy!
Ingredients:
  • 1 (about 300g) potato, peeled, cut into 2cm pieces
  • 36.40 gm olive oil
  • 500g pkt Italian Style Pork Sausages, casings removed
  • 46.80 gm Dijon mustard
  • 62.50 ml chopped flat-leaf parsley
  • 4 sheets frozen shortcut pastry, just thawed
  • 1 Free Range Egg, lightly whisked
  • 1 tsp caraway seeds
  • 2.00 tsp fennel seeds
  • 5 (about 1kg) William Bartlett pears, peeled, cored, cut into 3cm pieces
  • 2 garlic cloves, crushed
  • 1 shallot, thinly sliced
  • 185ml cider vinegar
  • 110g brown sugar
  • 2 tsp caraway seeds
Instructions:
  • In a large non-stick frying pan over medium-high heat, warm the oil. Add the pear, garlic, and shallot, and cook for 4 mins, stirring occasionally, until the pear is just tender.
  • Pour in the vinegar, sugar, caraway seeds, and fennel seeds into the pan and heat until simmering. Stir occasionally for 10-12 mins until the pear is soft. Gently crush half of the pear with a fork in the pan, then mix well. Season to taste.
  • Preheat your oven to 200°C and prepare 2 baking trays with parchment paper.
  • Add the potato to a medium saucepan of cold water and bring it to a boil over high heat. Cook for 8 minutes or until the potato is tender. Drain the potato.
  • In a large frying pan over medium-high heat, warm the oil. Brown the sausage, breaking it into large lumps with a wooden spoon, for 5 minutes. Incorporate the potato, mustard, ½ cup of pear relish, and 2 tbs water. Stir well for 1 minute. Add the parsley, season to taste, and let it cool for 5 minutes.
  • Begin by using a plate to cut four 20cm discs from the pastry. Spoon one-quarter of the pork mixture onto the center of each pastry disc. Fold the pastry over to create semi-circles, sealing the edges by pinching them. Gently press and create indentations along the sealed edges. Transfer the pasties onto lined baking trays. Brush them with egg wash, then sprinkle with caraway seeds and fennel seeds. Bake in the oven for 25-30 minutes until they turn golden brown. Finally, serve the pasties with the remaining pear relish.

Similar Recipes