Spicy Pork and Apricot Crowns Recipe

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This is a tasty and economical dish that can be served hot or cold, and resembles a parcel with a filling not too different from sausage rolls, but with a lot more spice. They are delicious served with a vibrant salad, or a warm potato salad. Great fodder for a filling brunch or supper dish. You can make them as spicy as you want, according to your own taste, and you can also add other things to the pork sausagement filling. Place a little mango or other rich fruit chutney in a dish to serve.

Serves:  4
Preparation Time: 15 minutes
Cook Time: 25 minutes



1 lb puff pastry
1 lb good quality sausage meat
Heaped tbsp of medium curry paste
1 red onion, finely chopped
2 tsp ground cumin
2 tsp mustard seeds or onion seeds
2 tbsp sweet chilli sauce
2 tsp fresh coriander, finely chopped
1 egg, beaten for glazing



Heat oven to 170 C/330 F.

Mix together the sausage meat, curry paste, onion, cumin, mustard seeds, sweet chilli and coriander in a large bowl. Set aside.

Roll out the puff pastry in a square measuring just under ¼ inch. Cut the pastry into 4 squares.

Spoon a quarter of the mixture into each square. Brush the edges of the pastry with the egg mix and fold each corner up over the pastry to form a parcel. Brush with egg and seal all the edges.

Place on a greased baking tray, or a tray covered with foil and bake in the oven for 25 minutes, or until the pastry is golden brown. Leave to cool slightly before removing from the tray.