Pork Jalousie

Recipe by Lou van
READY IN: 55mins




  • Melt the butter in a shallow frying pan and saute the leeks over a medium heat for 5 minutes until slightly softened.
  • Add mince and stir constantly for 5 minutes until browned.
  • Stir in the milk, chicken stock, sage. lemon juice, and seasoning.
  • Bring to the boil, cover and simmer for 10 minutes.
  • In a small bowl mix the cornflour with 2 tbsp water to form a smooth paste, then stir into the cream.
  • Stir the cream mixture into the mince, simmer for another 5 minutes, then remove from the heat and allow to cool for about 20 minutes.
  • On a lightly floured surface roll out half the pastry and trim to a rectangle measuring 30x18 cm (12x7 inches).
  • Roll the rest of the pastry into a rectangle about 2.5 cm (1 inch) longer and 2.5 cm (1 inch) wider and cut slashes 2.5 cm (1 inch) apart in the centre leaving a border of about 4 cm (1.5 inches) all around.
  • Place the first piece of pastry on a lightly greased baking tray.
  • Spoon the filling over evenly leaving a 2.5cm (1 inch) border.
  • Brush the border with water then cover the filling with the other piece of pastry.
  • Trim the edges then crimp together.
  • (It can now be chilled or frozen).
  • Preheat the oven to 220C / 425F / Gas 7.
  • Brush the pastry with the egg yolk and bake at the top of the oven for about 25 minutesuntil golden brown.
  • Serve.