Pork, potato and rosemary pasties with rhubarb chutney

Preheat oven to 220C. Score pork skin and fat (do not cut into flesh), season to taste, place in a roasting pan and roast until skin begins to crisp (30-35 minutes). Add cider and stock to pan, cover with foil, reduce oven to 150C and roast until meat pulls easily from bone (5½-6 hours). When cool enough to handle, coarsely shred meat (discard bone) and reserve crackling for another use. Refrigerate until required.

Meanwhile, for rhubarb chutney, combine ingredients in a saucepan over medium heat, bring to the simmer and stir occasionally until thick (30-40 minutes), then set aside to cool. Makes 750ml. Chutney will keep, refrigerated in an airtight container, for 2 weeks.

Cook potato in boiling salted water until tender (8-10 minutes). Drain and cool.

Heat oil in a large frying pan over medium heat, add onion and garlic, sauté until tender (10-12 minutes). Add rosemary, stir to combine, then cool to room temperature and combine with pork and potato in a large bowl. Season to taste and set aside.

Preheat oven to 200C. Roll half the pastry on a lightly floured surface to 5mm thick. Cut eight 15cm-diameter circles (discard scraps). Divide half the pork mixture among centres of pastry rounds, brush edges with eggwash and fold pastry over filling to enclose. Twist edges to seal, place on a baking tray lined with baking paper. Repeat with remaining pastry and pork mixture (there may be a little left over), brush with eggwash and bake in batches until golden and heated through (15-20 minutes). Serve hot with rhubarb chutney.

Note Mild korma curry powder is available from Herbie’s Spices. If unavailable, substitute another mild curry powder.

This recipe is from the August 2010 issue of Australian Gourmet Traveller.