Pork And Chutney Pastry Rolls - cooking recipe

Ingredients

2 tbsp olive oil
2 None onions, thinly sliced
2 None carrots, finely chopped
2 clove garlic, minced
2 tsp fennel seeds
1 lb ground pork
3/4 cup dried breadcrumbs
2 sheets frozen puff pastry
1/2 cup fruit chutney, plus extra to serve
2 large boiled eggs, quartered
1 large lightly beaten egg
None None Salad, to serve

Preparation

Preheat oven to 400\u00b0F. Line a baking sheet with parchment.
Heat oil and saute onion, carrot, garlic, and fennel seeds 4-5 minutes until onion is tender. Transfer to a large bowl and allow to cool. Add pork and breadcrumbs to onion mixture. Season to taste and mix well.
Spread one pastry sheet with half the chutney, leaving a 2-inch border. Divide pork mixture into four equal portions. Spread one portion lengthwise along pastry leaving 3 inches on either side. Top with half the egg quarters. Cover eggs with a second portion of pork mixture, pressing together.
Score pastry diagonally on either side of mince at 2-inch intervals. Fold pastry strips alternately over filling to meet in center, overlapping to form a plait. Press ends together to seal. Repeat with remaining ingredients.
Transfer rolls to baking sheet and brush with beaten egg. Bake 40-45 minutes, until pastry is golden and filling is cooked through. Serve sliced with extra chutney and salad.