Ingredients

For the cream cheese filling:

• 3T Cream cheese
• Dried Italian herbs
• 1tsp. wholegrain mustard
• 1 tsp. Harissa red pepper paste

For the spinach mixture:

• 3 chopped garlic cloves
• Half a packet of chopped leeks
• 200g Baby spinach chopped
• Olive oil for cooking
• Black pepper to taste

• 2x 300g West Peak Meats smoked pork fillet
• 200g West Peak Meats streaky bacon
• 500g Puff pastry
• Cook and spray for the oven dish

Method

Cream Cheese filling:

Combine the cream cheese, dried Italian herbs, wholegrain mustard and Harissa red pepper paste.  Set aside.

Spinach mixture:

Add Olive oil, garlic, leeks, baby spinach and black pepper into a pan and fry until cooked. It is a good idea to puree this and drain access water beforehand to ensure it doesn’t make the pastry soggy.

Take the West Peak Meats smoked pork fillet and butterfly cut it, place the cream cheese mixture inside and wrap both fillets individually with the West Peak Meats streaky bacon and sear in a warm pan with olive oil for about 5 minutes. Leave to chill thoroughly.

Roll out your puff pastry and egg-wash the frame of the pastry, spread the spinach mixture onto the centre of the dough and place the fillets on top, add some of your spinach mixture onto the fillets too. Bring the sides and bottom pieces of the dough over and seal the edges.

You can cut little diamond shapes out of the pastry and place them on top for presentation. Then Egg-wash and bake in a pre-heated oven at 180 degrees for about 45 minutes. Make sure the pork fillet is cooked through.

*Note, try not to use salt as the pork fillet has already been cured and smoked.

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