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A tasteful appetizer treat with puff pastry
flair!
Cranberry
Pork Pillows
- 1/2 pound ground pork
1/2 cup chopped onion
1 (8.5-ounce) jar CROSSE & BLACKWELL® Apple Curry Chutney
1/2 cup shredded Monterey Jack cheese
1/2 teaspoon ground sage
1/4 teaspoon salt
1 (17.25-ounce) package frozen puffed pastry sheets, thawed
1 large egg, beaten
- Preheat oven to 350°F
(175°C).
- 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.
- 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.
- Bake for 18 to 22 minutes
or until golden brown. Remove to wire rack to cool slightly.
Serve warm.
Makes 12 appetizer servings.
Recipe is
the property of Nestlé® & Meals.com, used with permission.
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