PORK PINWHEELS
Savoury pork pinwheels, with hints of honey and thyme, pair beautifully with a fresh nectarine and brie salad.
Ground meat and pastry is a guaranteed tasty match, don’t you think? These pinwheels are very similar to sausage rolls – clearly I’m a fan, as there are already two other sausage roll recipes on the website! Filo pastry sausage rolls and pork, apple and cheddar sausage rolls.
If you’re debating pork mince vs. sausages, the pork mince gives a stronger pork flavour and ground meat texture, whereas the sausages give a taste and texture that is more similar to store-bought sausage rolls.
A summery nectarine salad is the perfect way to lighten up this meal, and fruit is always a great combination with pork. When stone fruit is out of season, pears are a good alternative to nectarines.
If you’re not a fan of brie, there are plenty of options for this too – check out the recipe notes below.
Happy cooking!
PORK PINWHEELS
Savoury pork pinwheels, with hints of honey and thyme, are the perfect match for a fresh nectarine and brie salad.
Ingredients
PORK PINWHEELS
- 1 carrot
- 2/3 red onion
- 3 cloves garlic
- 1 Tbsp fresh thyme leaves (or 1 tsp dried)
- 500 g pork mince or good quality pork sausages, squeezed out of their casings (1lb 2oz)
- 1/3 cup panko breadcrumbs (33g)
- 2 tsp honey
- 1 tsp chicken stock powder
- 1/4 tsp salt
- 2 sheets frozen puff pastry, defrosted (300g)
- 4 Tbsp tomato relish (optional)
HONEY ROASTED SEEDS
- 1/4 cup sunflower seeds (35g)
- 1/2 Tbsp honey
- 1 tsp olive oil
- 1/4 tsp salt
NECTARINE SALAD
- 3 yellow-flesh nectarines
- 100 g brie cheese (3.5oz)
- 1/3 red onion
- 100 g Mediterranean or baby rocket (3.5oz)
- 1 1/2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp honey
- 1 tsp wholegrain mustard
Instructions
Preheat oven to 180ºC (360ºF) fan bake. Line two oven trays with baking paper.
MAKE PINWHEELS
Grate carrot. Finely dice red onion and crush garlic. If using fresh thyme, roughly chop the leaves. Place pork mince/sausage meat, carrot, onion, garlic, thyme, breadcrumbs, honey, stock powder and salt in a large bowl. Mix until well combined.
Spread pork mixture on top of pastry sheets, leaving a 1cm/0.4in border around three edges, and a larger 3cm/1.2in border along the fourth edge. Rolling towards the edge with the larger border, tightly roll pastry and pork into a swirl. Seal with a little milk or water, if needed. Slice each roll into 6 pieces, to form 12 pinwheels. Place on one of the prepared trays.
PREPARE SEEDS
Place seeds, honey, oil and salt in a bowl and mix well to combine. Arrange on the second prepared tray. Place pinwheels above seeds in oven and bake for 5-7 minutes, until seeds are golden (be careful they don’t burn). Remove seeds from oven and leave to cool. Allow pinwheels to cook for a further 25 minutes, until golden and cooked through.
MAKE SALAD
Slice nectarines into wedges and brie into small pieces. Thinly slice onion. Divide rocket between individual serving plates and top with nectarine, brie and onion. Place oil, vinegar, honey and mustard in a small jar and shake to combine. Season to taste with salt and pepper. Drizzle over salad.
SERVE
Sprinkle seeds over salad. Serve with pinwheels. Add a dollop of relish on the side, if using.
Recipe Notes
WINE MATCH: A Riesling.
GLUTEN-FREE OPTION: If using sausages, make sure they are gluten-free. Use gluten-free panko breadcrumbs and stock powder. Choose gluten-free pastry.
INGREDIENT SWAPS / NOTES: When nectarines aren’t in season, pears are a great alternative. You could use camembert instead of brie, or replace with fresh mozzarella or avocado.
STORING AND REHEATING: Refrigerate pinwheels separate from salad. Pinwheels can be reheated in the microwave or in the oven for crispier pastry. Dress salad and add seeds just before serving.
