Pork and pear stars
Prep time 15 minutes Cook time 15 minutes
Ingredients | Cost Guide |
| 300g pork fillet | $2.70 |
| 1 Nashi pear | $0.24 |
| 3 cherry tomatoes | $0.60 |
| 1 sheet puff pastry | $0.42 |
| 30g Yakitori marinade: | $0.95 |
| 1 tablespoon soy sauce | |
| 1 tablespoon mirin | |
| 1 clove garlic crushed | |
| 1/2 teaspoon brown sugar | |
| 1/2 tablespoon sesame seeds | |
| Total Cost | $4.91 |
| Cost per kg (finished product) | $7.96 |
| Recommended sell price (70% mark-up) | $8.20 |
| Recommended price per kilo | $13.38 |
| Recommended sell price per item (70% mark up) | $2.00 |
Please Note: the pork element of the above cost guide is based on whole carcass breakdown.
Ingredients
- •300g pork fillet
- •1 Nashi pear
- •3 cherry tomatoes
- •1 sheet puff pastry
30g Yakitori marinade
- •1 tablespoon soy sauce
- •1 tablespoon mirin
- •1 clove garlic crushed
- •½ teaspoon brown sugar
Method
- 1.Cut sheet of puff pastry into a 12cm x 12cm squares (you should get 4 squares from the one sheet).
- 2.Thinly slice pear (remember these pieces need to fit in the centre of your star).
- 3.Cover the pork fillet in the Yakitori marinade.
- 4.Take the square of pastry and lay a pear slice in the centre of the pastry. Next, layer the pork fillet on top of the pear.
- 5.To create the star effect, cut the pastry up to your centre pear, into triangles (similar to cutting a sandwich into triangles, just leave your centre pear).
- 6.Take the outer right corner of each triangle and twist into the centre. Secure with a skewer and a half a tomato for garnish.
- 7.Repeat with three other squares of pastry (recipe makes total of 4 stars).
General Information
Customer cooking instructions:
Bake at 180 degrees for 15 minutes or until pastry is golden brown.
Thank you to the Australian Steelers for the development of this recipe.
