½ x Riverview Farms Pork Roast with Crackle (400g), diced (meat only)
500g x potatoes, peeled & diced
2 x carrots, peeled & diced
1 x small white onion, finely chopped
2 x sprigs fresh rosemary, finely chopped
5 x sheets short crust pastry, thawed
1 x egg, lightly beaten, for egg wash
Sea salt & cracked black pepper
Tomato chutney
- 1
Preheat oven to 180°C Fan.
- 2
Cook potato and carrot in a saucepan of boiling water for 10 minutes, or until the potatoes are tender. Drain and set aside in a large bowl to cool completely.
- 3
Once vegetables are cool, add onion, pork, rosemary and season with salt and pepper.
- 4
Cut a 22cm circle from each sheet of pastry. Spoon about 200g of the pork and vegetable filling onto one half of the pastry circle, leaving a 1cm border.
- 5
Brush the edges of the pastry with egg, then fold the pastry over to enclose the pasty. Crimp the edges together to seal tightly.
- 6
Transfer pasties to a large baking tray lined with baking paper and brush with egg wash. Repeat with remaining pastry sheets and filling.
- 7
Bake for 30 minutes until golden brown. Serve warm with tomato chutney on the side.
