Pork Canapes

By Jo Kinley


  • 180gms flour
  • 200mls milk
  • Pinch of salt
  • 75mls water
  • 30gms melted butter
  • 2 eggs
  • 200grms Pork Loin
  • 1 pot of Damson Plum Paste
  • 20 Sage leaves
  • Handful of rocket


To make pancakes, sift flour and salt into a bowl, make a well in the centre and add in eggs, milk, water and melted butter. Whisk ingredients together until there are no lumps remaining. Set aside for 10 minutes. Place a pan over a medium heat and pour in a ladle full of batter. When the batter is brown on one side turn it over and brown the other side. Stack pancakes and keep warm. Extra pancakes can be frozen for use at a later stage.

Heat a pan or griddle until hot. Place the pork loin in the pan and sear on all sides, this should take approximately 6 minutes. Remove the pork and cover to keep warm. Rest for 10-12 minutes. Add sage leaves to the pan and cook until crispy. Set aside.

To assemble, take a pancake and spread liberally with ½ the Damson Paste. Slice pork loin and place pieces on top of the Damson Paste. Add half the crispy sage and rocket.

Roll up the pancake length ways and slice into 3cm pieces. Repeat process until pork is used. Serve warm.

Serves 6-8 people.