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Recipe

Pork and parsnip pastries

Parsnip is the ultimate winter vegetable – its flavour doesn’t fully develop until it feels the chill in its roots. Sarah Bowman takes this cold-weather denizen and creates a warming, flavourful meal

Jul 31, 2013 2:00pm
  • 30 mins cooking
  • Serves 12
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Ingredients

Pork and parsnip pastries
  • 1 kilogram good-quality pork sausages, meat squeezed from casings
  • 1 cup peeled, grated parsnip
  • 1 unpeeled granny smith apple, grated
  • 1 red onion, finely diced
  • 1 cup flat-leaf parsley, finely chopped
  • 1 tablespoon thyme leaves
  • 1 tablespoon sage leaves, finely chopped
  • 1 egg
  • 1 teaspoon curry powder
  • 4 sheets frozen puff pastry, thawed
  • 1 egg, beaten
  • 2 tablespoon fennel seeds
  • fruit chutney, to serve
  • green salad, to serve

Method

Pork and parsnip pastries
  • 1
    Preheat oven to 200°C. Mix sausage meat, parsnip, apple, onion, herbs, egg and curry powder together in a large bowl using damp hands.
  • 2
    Lay the pastry sheets on top of each other and cut the bottom third off. Join these 4 smaller pieces together, in pairs, to make 2 extra sheets; brush the joins with a little water to seal.
  • 3
    Lay 6 sheets on clean bench and place 1 cup filling in centre of each. Use your hands to shape filling into a long log. Fold the pastry sides over the top, brushing the joins with water to seal.
  • 4
    Place 6 rolls on a baking paper-lined tray, brush with beaten egg, sprinkle with fennel seeds and bake for 25-30 minutes, or until golden and filling cooked through. You may need to lower heat to 180°C for the last 5 minutes.
  • 5
    Serve with a fruity chutney and a leafy salad (I added shaved fennel and slices of Granny Smith apple to mine).

Notes

Instead of 1kg of pork sausages, you could use 500g pork sausages and 500g chopped chorizo.

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