Pork and apricot crumble parcels

  • Main
  • medium
  • 4
  • 1 hour 30 minutes, plus setting time

PT1H30M

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Ingredients

Metric

Imperial

Pork

Apricot stuffing

1
Heat the olive oil and butter in a pan over a low-medium heat. Add the onions and garlic and cook until soft but not coloured. Remove the pan from the heat and pour the contents into a bowl
2
Add the breadcrumbs, sausage meat, egg, parsley and chopped apricots, mixing well to combine
3
Cut away any excess fat from the pork steak and place inside a resealable bag. Tenderise the meat by beating with a meat mallet or rolling pin. Repeat with the other 3 and set aside
4
On a clean surface, roll out a piece of cling film and cut to form a square. Cut the bacon rashers in half lengthways to make 8 strips then lay 2 strips of bacon to form a cross on top of the cling film
5
Place a sage leaf in the middle of each cross. Arrange the pork steak across the bacon
6
Roll a golf ball-sized piece of the stuffing mixture between your hands and place on top of the pork
7
Pull the 4 corners of the cling film together so the bacon rashers meet in the middle. Pull the cling film tight. Repeat this process to make another 3 pork parcels
8
Turn over each parcel to hold the bacon underneath, then store in the fridge for half an hour to set
9
Preheat the oven to 170˚C/gas mark 3
10
Remove the parcels from the fridge and carefully remove all the cling film. Place on a baking tray and cook for 30-45 minutes until cooked through
11
Once cooked, remove from the oven and serve with your choice of seasonal greens, mash or roasted vegetables
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