Pork, Caramelised Onion and Spinach Puff

Put your leftover Sunday roast to use with this great snack.


  • 200 g left over pork (cubed)
  • 2-3 tbsp olive oil
  • 1 packet baby fresh spinach
  • finely chopped onion
  • 2 tblsp sugar
  • 2 tsp butter
  • 1/4 cup sweet vermouth
  • 1 tsp sugar
  • pinch of salt
  • 1 roll of puff pastry
  • 50 g sesame seeds
  • 1 egg yolk
  • 1 tsp water


  1. Melt butter and sugar together on a hot pan, until it starts to colour.
  2. Add onions and sauté lightly.
  3. Add vermouth and check seasoning.
  4. Add pork and fresh spinach and mix.
  5. Chill.
  6. Mix the egg yolk and water together for glaze.
  7. Roll out puff pastry and add the ingredients to the centre and roll up like a sausage.
  8. Make sure all the edges are sealed with egg yolk and water. Glaze with egg wash and sprinkle with sesame seeds.
  9. Great served as a lunch time treat served with a light side salad.


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