Ingredients Jump to Instructions ↓

  1. 1/2 pound ground pork

  2. 1/2 cup chopped onion

  3. 1 (8 1/2-ounce) jar CROSSE & BLACKWELL Apple Curry Chutney

  4. 1/2 cup shredded Monterey Jack cheese

  5. 1/2 teaspoon ground sage

  6. 1/4 teaspoon salt

  7. 1 (17 1/4-ounce) package frozen puffed pastry sheets, thawed

  8. 1 large egg, beaten

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C).

  2. Combine pork and onion in large skillet. Cook over medium-high heat, stirring to break apart pork, for 4 to 5 minutes or until pork is no longer pink; drain. Stir in chutney, cheese, sage and salt.

  3. Roll out each pastry sheet on floured surface to form a 12-inch-square. While leaving a 1/2-inch border, arrange tablespoonfuls of pork filling on one pastry sheet, spacing each mound about 3-inches apart. Lay remaining pastry sheet even over filling. Press down between mounds of filling to seal pastry and gently push out any pockets of air. With fluted pasta wheel or chef's knife, evenly trim edges of pastry square. Slice between mounds, making 3-inch squares. Brush tops with egg. Place on ungreased baking sheets.

  4. Bake for 18 to 22 minutes or until golden brown. Remove to wire rack to cool slightly. Serve warm.


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