Roasted Garlic & Herb Pasty
Here's a delicious dish for Dad this Father's Day! We've teamed up with Smithfield to bring you this recipe, featuring Roasted Roasted Garlic & Herb Marinated Fresh Pork Tenderloin. The pork comes already marinated & cooks in minutes. In this particular recipe, all you've got to do is slice & bake it! It'll leave you with ample time to hang out with Dad & tune into Sunday's FireKeepers Casino 400 at the Michigan International Speedway. This is definitely a recipe Dad will love!
Makes 2 Pasties
½ cup yellow onion, diced into ¼” pieces
½ cup turnip, diced into ¼” pieces
½ cup apples, diced into ¼” pieces
4 fresh sage leaves, finely minced
1 tbsp fresh thyme leaves, plus extra for garnish
½ tsp kosher salt
¼ tsp black pepper
1 heaping cup Smithfield Roasted Garlic and Herb Marinated Fresh Pork Tenderloin, cut into ½” – 1” cubes (roughly 1/3 of the package)
1 tbsp Roasted Garlic and Herb Pork marinade from inside the package
1 tsp water
1 box classic puff pastry sheet, cut in half (the short way)
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Combine the onions, turnips, apples, sage thyme, salt, pepper, pork and pork marinade in a large mixing bowl. Mix well.
In a small mixing bowl, combine the egg and water. Whisk well to make an egg wash. Set aside.
Flour your counter or other flat surface. Then top with the puff pastry dough. Flour the top of the puff pastry dough as well.
Divide the pork mixture evenly between the two pastry halves. Carefully, using more flour to assist as necessary, roll the pastry dough closed, tucking in the corners and folding into a crescent shape. Top with a dash of additional flour as needed to ensure the dough doesn’t rip.
Place the two pasties onto the baking sheet. Then gently brush with the egg wash, ensuring you cover all crevices.
Top with a gentle sprinkle of remaining thyme leaves and bake for 55-60 minutes.
Remove from heat and let stand 5-10 minutes before serving