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Trim the pork fillet of all fat and sinew then smear with the mustard on all sides.
Place the shredded carrot, celery, dill, spring onion and chilli into a bowl and mix through so all the vegetables are evenly distributed.
Put one pork fillet onto each puff pastry sheet, then the shredded vegetables, brush the edges of the pastry with egg wash, then roll into a large sausage roll.
Place the pork fillet rolls onto a greased oven tray. Brush the rolls with egg wash and place into a pre-heated oven at 190C for 35-40 minutes.
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