I don’t know about you, but after multiple Bank Holidays and ever changing temperatures, tiredness has set in, and I’m definitely in the market for a quiet one this weekend. My perfect plan is to settle in for a great night filled with lots of good conversation, chilled music and, most importantly, superb food.
If this sounds like you, too, then this is a dish you will enjoy cooking (and serving). I am continually appreciative of finger foods, and love serving dishes to be shared. There are no vol-au-vents or pigs in blankets at my gatherings, that’s for sure!
Ideal for sharing
2 tablespoons olive oil
200g thinly sliced peppered pork, cut into strips
170g (2 medium leeks), trimmed and sliced
3 cloves of garlic, crushed or minced
100g white asparagus tips
90g (2 medium spring onions), trimmed and sliced
70g tinned or frozen sweetcorn
180g filo or feuilles de brick pastry
20g butter, melted
40g grated 4 cheeses
50g herb spreadable cheese
1 free-range egg yolk, mixed with a little milk
Handful fresh mint, coarsely chopped
Salt and freshly ground pepper for seasoning
Good quality tzatziki
Preheat the oven to 200˚C/ 400 ˚F/ Gas mark 6.
Heat the olive oil and butter in a medium-sized saucepan over a medium heat and add the garlic, spring onions and leeks. Cook gently for 10-15 minutes until softened.
Add the pork and season with salt and pepper. Cook for 10 minutes and add the sweetcorn and asparagus. Cook for a further 5 minutes until subtle juices begin to release in the pot and turn off the heat.
Mix in the 4 cheeses and herb cheese and set aside to cool.
Place one sheet of filo pastry on a clean worktop and brush with the egg-milk wash. Place another sheet on top and brush again until you have a stack of three sheets.
Spoon a few tablespoons of the filling evenly along the long edge of pastry closest to you, leaving a 5cm gap at the end of each roll. Carefully roll up the pastry to form a sausage shape, tucking the sides in as you go along. Brush the roll liberally with the egg-milk wash and repeat the process with the remaining filling and pastry.
On a greased baking tray, place one pastry roll in the middle of the baking tray and form it gently into a spiral. Take the next pastry roll and continue joining it to the end of the previous pastry and continue spiralling.
Once the spiralling is complete, brush the tops of the pastry with the egg-milk wash and sprinkle with the fresh mint, then bake for 20-30 minutes or until golden brown.
Serve with a cooling tzatziki.