Ground Pork, Cheese and Fig Turnovers
This variation on the crusty pies of the holidays takes you away from the ordinary. Stuff these turnovers with a mixture of ground pork, thyme and fennel seeds, adding blue cheese and fig jam before closing the little packages and baking them in the oven. This refined dish is perfect for this occasion and its […]
Ingredients
- 1 small onion, finely chopped
- 1 tbsp (15 ml) olive oil
- 2 garlic cloves, finely chopped
- 3/4 lb (340 g) medium-lean ground pork
- 1 tbsp thyme leaves, finely chopped
- 2 tsp ground fennel seeds
- 1/2 tsp red pepper flakes
- 1/2 cup (125 ml) fig jam
- 3 oz (85 g) semi-soft blue cheese (such as Bleu d’Élizabeth) or feta cheese, crumbled
- 2 sheets (200 g each) store-bought puff pastry, thawed, cold
- 1 egg, lightly beaten
- Fleur de sel
- Honey or Dijon mustard, for serving
Instructions
- In a large non-stick skillet over medium-high heat, brown the onion in the oil. Add the garlic and cook for 1 minute while stirring. Add the pork, thyme and spices. Season with salt and pepper. Cook the meat, breaking it up with a wooden spoon, until starting to brown. Transfer into a bowl and let cool. Cover and refrigerate for 1 hour.
This variation on the crusty pies of the holidays takes you away from the ordinary. Stuff these turnovers with a mixture of ground pork, thyme and fennel seeds, adding blue cheese and fig jam before closing the little packages and baking them in the oven. This refined dish is perfect for this occasion and its original flavours will make an impact.