quince, pork and apple turnovers

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons rosemary sprigs
  • 250g pork mince
  • 1 Granny Smith (green) apple, grated
  • sea salt and cracked black pepper
  • 50g quince paste, chopped
  • 3 sheets frozen shortcrust pastry, thawed
  • 1 egg, lightly beaten
  • 1 tablespoon sesame seeds
  1. Preheat oven to 200°C (400°F). Heat the oil in a large non-stick frying pan over high heat. Add the rosemary and cook for 30 seconds. Remove, coarsely chop and set aside. Add the pork, apple, salt and pepper and cook, breaking up any lumps with a wooden spoon, for 6 minutes or until browned. Add the quince paste and half the rosemary and mix to combine.
  2. Using a 12cm round cutter, cut out 12 rounds from the pastry. Place 2 tablespoons of the pork mixture in the centre of each round, then fold and press the edges to seal. Place on a large oven tray lined with non-stick baking paper. Brush the tops with egg and sprinkle with the sesame seeds and remaining rosemary. Cook for 20 minutes or until golden. Serve.  Makes 12.
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