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Puff Pastry Spiced Pork Bundles
4 Pork Cutlets
1 cup ¿our
1/4 cup Garam Masala Powder
1 Tbsp. Curry Powder
1 tsp. salt
1 tsp. pepper
1/2 cup vegetable oil
1 cup ¿nely chopped Brie cheese (take a vegetable peeler or knife and remove the rind
off of the cheese and discard)
4 Jalapeno peppers (** remove the stems and cut the pepper in half to remove the
seeds. Be careful not to touch the seeds since they are very hot. Use the tip of your
knife to remove the seeds. Make certain to wash your hands after this.)
4 tsp. black raspberry jam
1 box Pepperidge Farm Puff Pastry Sheets (thawed in refrigerator)
In a large bowl mix the ¿our, garam masala powder, curry powder, salt, and pepper
together. Lay each pork cutlet on a cutting board. With your hand over the pork, take a
knife and slice through the side of each pork cutlet to butter¿y the pork. The pork
should NOT be cut all the way through the side. You just want it to open like a book.
4 Pork Cutlets
1 cup ¿our
1/4 cup Garam Masala Powder
1 Tbsp. Curry Powder
1 tsp. salt
1 tsp. pepper
1/2 cup vegetable oil
1 cup ¿nely chopped Brie cheese (take a vegetable peeler or knife and remove the rind
off of the cheese and discard)
4 Jalapeno peppers (** remove the stems and cut the pepper in half to remove the
seeds. Be careful not to touch the seeds since they are very hot. Use the tip of your
knife to remove the seeds. Make certain to wash your hands after this.)
4 tsp. black raspberry jam
1 box Pepperidge Farm Puff Pastry Sheets (thawed in refrigerator)
In a large bowl mix the ¿our, garam masala powder, curry powder, salt, and pepper
together. Lay each pork cutlet on a cutting board. With your hand over the pork, take a
knife and slice through the side of each pork cutlet to butter¿y the pork. The pork
should NOT be cut all the way through the side. You just want it to open like a book.
