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


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

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