Ingredients

For the pastry:

• 170g gluten free plain white flour plus extra for dusting  
• pinch of salt
• 1 tsp xanthan gum
• 115g butter, chilled
• 1 medium egg, beaten
• 1 tsp crushed black pepper corns

For the pork filling:

• 180g pork fillet, cut into chunks
• 1 small onion

For the pesto:

• 25g pack fresh basil, leaves only
• 1 garlic clove, peeled
• 15g pine nuts
• 30g Parmesan, grated
• 2 tbsp extra virgin olive oil

Tools

• Titanium Chef
• Kenwood Chef bowl
• K Beater

Method

1. Place the flour, salt and xanthan gum in the Kenwood Chef bowl fitted with the K beater. Chop the butter into very small cubes and add to the bowl. Mix until well combined. Gradually add enough cold water (approximately 4 tbsp) until a dough is formed.
2. Remove the dough from the bowl, transfer it to a floured surface and roll it into a ball. Wrap in cling film and chill for 10 minutes.
3. Meanwhile, fit the meat grinder attachment to the Kenwood Chef with the fine screen. Mince the pork, and onion into a bowl, season well and stir to combine.
4. Place all the ingredients for the pesto in the multi mill attachment then fit to the Kenwood Chef. Blend on a high speed to form a smooth paste.
5. Roll out the pastry, on a floured surface, to a rectangle approximately 20 x 30cm. Fold the bottom third of the pastry over the middle third of the rectangle. Then, fold the top third down over the two layers of pastry. Lightly press all the edges together with a rolling pin, to seal.
6. Turn the pastry through 90̊ and then repeat the rolling, folding and sealing process, as before. Wrap the pastry in cling film and chill for 30 minutes.
7. Repeat the rolling and folding process one more time, then wrap the pastry in cling film and chill for a further 30 minutes.
8. Preheat the oven to 200C/gas mark 6. Line a baking tray with greaseproof paper.
9. Roll out the chilled pastry, on a floured surface, to a rectangle approximately 22 x 30cm. Cut the pastry lengthways into 2 rectangles, approximately 11cm wide and 30cm long.
10. Spread half the pesto down the centre of each pastry rectangle. Halve the pork and onion mixture and roll each half into a 30cm sausage shape. Place the meat rolls on top of the pesto.
11. Brush the edges of the pastry with beaten egg and roll the pastry around the filling, pressing the edges together. Cut each roll into 6 equal pieces and place on the baking tray. Brush the remaining egg over to glaze and sprinkle over the crushed pepper. Then bake for 25-30 minutes or until golden and the pork is cooked through. Transfer to a wire rack to cook and serve warm or cold.

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