Pork And Chutney Pastry Rolls

• 2 tbsp olive oil
• 2 None onions, thinly sliced
• 2 None carrots, finely chopped
• 2 clove garlic, minced
• 2 tsp fennel seeds
• 1 lb ground pork
• 3/4 cup dried breadcrumbs
• 2 sheets frozen puff pastry
• 1/2 cup fruit chutney, plus extra to serve
• 2 large boiled eggs, quartered
• 1 large lightly beaten egg
• None None Salad, to serve

1. Preheat oven to 400u0b0F. Line a baking sheet with parchment.
2. Heat oil and saute onion, carrot, garlic, and fennel seeds 4-5 minutes until onion is tender. Transfer to a large bowl and allow to cool. Add pork and breadcrumbs to onion mixture. Season to taste and mix well.
3. Spread one pastry sheet with half the chutney, leaving a 2-inch border. Divide pork mixture into four equal portions. Spread one portion lengthwise along pastry leaving 3 inches on either side. Top with half the egg quarters. Cover eggs with a second portion of pork mixture, pressing together.
4. Score pastry diagonally on either side of mince at 2-inch intervals. Fold pastry strips alternately over filling to meet in center, overlapping to form a plait. Press ends together to seal. Repeat with remaining ingredients.
5. Transfer rolls to baking sheet and brush with beaten egg. Bake 40-45 minutes, until pastry is golden and filling is cooked through. Serve sliced with extra chutney and salad.

olive oil, onions, carrots, clove garlic, fennel seeds, ground pork, breadcrumbs, pastry, fruit chutney, eggs, egg, salad

Taken from recipes-plus.com/api/v2.0/recipes/25214 (may not work)