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A recipe from Gina Allen, Gina Allen Catering


  • 30ml extra virgin olive oil
  • 6 garlic
  • 40g dried fresh breadcrumbs
  • 40gm fennel seeds
  • 4 sprigs thyme
  • 150gm onions
  • 150gm celery
  • 150gm carrots
  • 1.2kg Trunkey Creek pork mince
  • 1 T salt
  • 3 t white pepper
  • Puff pastry

Finely chop onion, carrot and celery and garlic. Cook garlic and fennel seed in extra virgin olive oil for 1 minute. Add other vegetables and cook for 20 mins till mushy. When cool mix with pork mince, bread crumbs, salt and pepper.

Roll in puff pastry whatever size you desire Brush with egg wash and sprinkle extra fennel seeds on top and cook 200°C for 15 mins approximately.

Delicious with homemade tomato chutney or apple chutney.