PORK AND BEET CRISP
Output : 4 portions - Preparation : 15 minutes - Cooking : 15 minutes
Ingredients
- 500 ml (2 cups) Québec pork shoulder, smoked and cooked
- 60 ml (4 tablespoons) beets, cooked and cubed
- 4 sheets filo pastry
- 60 ml (4 tbsp.) melted butter
- salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200° C (400° F).
- Shred pork.
- Combine beet cubes and pork. Season to taste.
- Lay two sheets of filo pastry on top of each other.
- Using a brush, butter the top and overlap the remaining two sheets of pastry.
- Again, using a brush, butter the top.
- At one end of these overlapping pastry sheets, place the prepared filling and roll up to form a roll.
- On an ovenproof tray lined with parchment paper or a silicone mat, place the prepared roll and, using a knife, cut into 4 pieces.
- Bake for 15 minutes or until nicely colored.
- Serve hot, with a little peach chutney.
