Puff Pastry Rolls (Print Version)
Flaky Puff Pastry Rolls stuffed with pork, apple, and sage. Great for snacking or entertaining guests!
# Ingredients:
01 -
3/4 teaspoon black pepper for seasoning.
02 -
1 lb ground pork to fill.
03 -
1 small onion, finely chopped, for a touch of sweetness.
04 -
1 teaspoon crushed fennel seeds for flavor.
05 -
1 apple, diced small, for a hint of natural sugar.
06 -
1 tablespoon olive oil for cooking.
07 -
3 minced garlic cloves to add depth.
08 -
1 teaspoon finely chopped fresh thyme for aroma.
09 -
1 teaspoon kosher salt to elevate taste.
10 -
1 tablespoon mustard for some tangy flavor.
11 -
1 teaspoon chopped fresh sage for herby notes.
12 -
1/2 cup grated Parmesan for that extra richness.
13 -
2 eggs, one for brushing, one for mixing.
14 -
1/2 cup panko breadcrumbs for a nice crunch.
15 -
17 oz puff pastry (2 sheets) for wrapping the filling.
# Directions:
01 -
Let the puff pastry sit on parchment or a floury surface until soft enough to work with.
02 -
Preheat to 400°F so it's ready for baking.
03 -
Warm olive oil on medium heat in a pan. Cook onion and apple for a few minutes to soften. Toss in garlic and stir briefly. Let this cool down.
04 -
Stir pork, sautéed mix, Parmesan, breadcrumbs, mustard, fennel, sage, thyme, salt, pepper, and one egg in a bowl. Chill to firm it up a bit.
05 -
Flatten both puff pastry sheets, then slice each into two pieces.
06 -
Portion the sausage mix into four logs. Place one log in the middle of each pastry piece.
07 -
Brush the pastry edges with beaten egg, roll it over the meat, and pinch to close. Spread egg wash on the tops.
08 -
Cut each roll into five equal sections, totaling 20. Arrange on a baking sheet lined with parchment and bake for 23-25 minutes until golden brown.
# Notes:
01 -
Crunchy puff pastry stuffed with flavorful sausage, makes for a favorite bite.
02 -
Great choice for parties, holidays, or potluck gatherings.
03 -
Switch up herbs or spice it up with chili for a unique touch.