Pork and Mushroom Puff Pastry Rolls

Pork and Mushroom Puff Pastry Rolls. I love entertaining and having people over. You could say I am a very social person and in this day and age of technology and texting I really miss that one on one or two on three conversations. Well, this appetizer or snack will definitely spark some food talk. Wonderful butter puff pastry meets succulent beautifully browned pork and mushrooms. It is a meal in one bite, one that will have your taste buds singing!

Song of the day: "Walking on the Moon" by The Police.

[This post is sponsored by Mushrooms Canada. We’ve been compensated but -as always- all opinions are our own.]

I love when we are asked to develop recipes with certain ingredients, add in some budgeting and ease and we have the perfect inspiration for my creative mind to sink into.

Today's creation built on appetizers and so I came up with  Pork and Mushroom Puff Pastry Rolls!

Main ingredient, Mushrooms

I absolutely love mushrooms, so coming up with a tasty recipe that features this amazing fungus was right up my alley.

I have used puff pastry quite a bit and when thinking about this recipe and trying to stretch ingredients to feed many, I thought of a cinnamon roll except it wasn't a cinnamon roll it was a savory roll.

Browned ground pork, nice button top mushrooms, some sweet soft caramelized onions. My mouth is watering just thinking about it again!

There is nothing like the union of mushrooms with a great quality protein like this pork!

I have said this many times, however, I am going to say it again. Organization and doing the prep work makes cooking so much easier!

The tasks at hand:

• Firstly, wash, dry, and chop mushrooms.
• Secondly, cut up onions, mince garlic, shred herbs, arrange seasonings.

• Thirdly, start to saute onions in a cast pan.
• Fourthly, saute ground pork with mushrooms, spices and seasoning.

Let's assemble:

• Lastly, roll out puff pastry that has been brought to room temperature, fill with mushroom and onion mixure, roll, cut and place in a muffin tin to bake.

Some helpful hints:

To start off with, even though the puff pastry is buttery, I always butter the muffin tin. This will allow me to take the rounds out easier, and I have to say, it works.

Try to work quickly so the puff pastry does not get all gooey on you. I take the puff pastry out of the fridge just when I am sauteing the pork, mushrooms, and onions.

A good sharp knife will be needed to cut the section of rolls. I gently hold the roll while cutting the rolls out.

Cheese, please!

After putting the rolls in the tin I thought a good shredded Gouda would be good on these with some slivers of fresh sage, so I always follow my intuition and I have to tell you I am glad I did. Look at that crispy gooey melted Gouda. Does that not scream EAT ME?

We eat with our eyes and nose first

I have to say, the aroma of the butter, those caramelized onions, and garlic, the herbs, is heavenly. Visually so inviting with those buttery golden light flaky folds holding in all that savory splendor, as a result, I have to have one I cannot resist anymore!

Taste test

Okay, OMG, that puff pastry is absolutely amazing! Light, buttery, flacky and oh so melt-in-your-mouth good. I love how the filling of the golden ground pork along with the mushrooms and onions are so enveloped in the crust of these Pork and Mushroom Puff Pastry Rolls. The pork is so flavorful, love the hits of the fresh cracked black pepper, and the oregano, rosemary, and sage are wonderful additions to the mix. The mushrooms are really the star of the show, so meaty, plump, and juicy with that unmistakable note! A perfect partner to many in this recipe!

Now let's talk cheese. This melted crispy Gouda was just perfect to top this wonderful bundle of pure food joy! Crispy, buttery, and gooey at the same time, perfect support to an already amazing cast of flavors and textures!

Final notes

I really love entertaining and love the idea of appetizers giving guests options and diversity. Spring is in the air and I think a party is needed to shake the cobwebs of winter off our bodies. Let's get back to the basics of conversation and physically enjoy sound and deliverance with our guests.

Spring has sprung and I am so so happy, the sun warmth and heat are my best friends, so glad we are reunited!

Call up friends and family, have a fun shopping excursion and come home to heat up that oven and create these Pork and Mushroom Puff Pastry Rolls!

Enjoy!

Song of the day: "Walking on the Moon" by The Police.

Pork and Mushroom Puff Pastry Rolls

★★★★★

5 from 2 reviews

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Pork and Mushroom Puff Pastry Rolls. A delicious and amazing appetizer filled with succulent mushrooms, beautifully browned ground pork, and the sweetest caramelized onion heightened in flavor with an array of herbs and spices all wrapped up in a delectable flaky golden crisp buttery puff pastry topped with melted Gouda! Layer upon layer of flavor and texture as you pull apart the round resulting in a truly mouth watering experience! Enjoy!

• Total Time: 1 hour 35 minutes
• Yield: serves 6

Ingredients

Scale 1x2x3x

Mushrooms:

• 1 and ½ cups washed and dried chopped brown button top mushrooms
• 2 Tbsp extra virgin olive oil
• 1 tsp dried oregano, sage, rosemary and parsley
• A couple drops white truffle oil
• 1 clove garlic, minced
• Seasoning of salt, white pepper, onion powder, and paprika

Pork:

• 300 g ground pork
• 1 teaspoon each of ground coriander, paprika, onion powder, garlic powder, celery seed, and fennel seed
• Dash each of dried oregano, sage, and rosemary
• 2 tablespoon extra virgin olive oil
• Seasoning of sea salt and fresh cracked black pepper

Onions:

• 2 small yellow onions, chopped
• 1 clove garlic, minced
• Pinch each of onion powder, sugar, and paprika
• 2 tablespoon extra virgin olive oil
• ¼ cup vegetable stock
• Seasoning of sea salt and white pepper

Pastry:

• 450 g package of pre rolled butter puff pastry

Garnish:

• ½ cup grated mild Gouda
• A handful of fresh sage leaves

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Instructions

Pastry:

1. Take pastry out of the freezer and let thaw at room temperature a few hours prior to starting the recipe

Mushrooms:

1. In a cast iron pan drizzle in olive oil and minced garlic, bring to a medium to high heat and toss in mushrooms.
2. Season with dried herbs, and sea salt, pepper, onion powder, and paprika. Stir and let saute for about 10-15 minutes or until plump and soft.
3. Drop in truffle oil and stir once again, then take off heat, place mushrooms in a bowl and set aside.

Pork:

1. In a bowl, mix ground pork with herbs, spices and seasoning. Mix thoroughly until all the herbs and seasonings are well incorporated in the meat.
2. Using the same pan as I cooked the mushrooms, I drizzle in olive oil and bring it to a medium to high heat.
3. I toss in the pork mixture into the pan and break it up as it corks with a wooden spoon and cook for about 15 minutes or until meat starts to brown and caramelize.
4. Push pork to one side of the pan and pour in cooked mushrooms on the other half of the pan and set aside.

Onions:

1. In a small cast iron pan, drizzle in olive oil, toss in minced garlic and onion and season. Stir frequently and add vegetable stock a few spoonfuls at a time as the stock dissipates add another couple unti the onions are beautifully caramelized. This takes about 30 to 40 minutes or so.
2. Take off heat and set aside.

Assembly:

1. Pre-heat oven to 400 degrees Fahrenheit.
2. Roll out the two rolls of puff pastry.
3. Take a few spoonfuls of the onion, pork and mushrooms and evenly distribute them throughout the puff pastry leaving a bit of a border all the way around.
4. Carefully roll the pastry starting on the long side and going towards the opposite side. Once you reach the end, place the roll seam side down and cut into roughly 4 cm thick pieces using a very sharp knife. You will get 12 puff pastry rounds.
5. Butter a 12 spot muffin tin and place cut rounds into tins and sprinkle with grated Gouda and a few sage leaves.
6. Place tin in the middle rack of the oven and bake for about 20-25 minutes. Check them periodically to make sure they are not browning too much
7. Take out of the oven and let cool.
8. Remove Pork and Mushroom Puff Pastry Rolls from muffin tin, and place on a plate with paper towel.
9. Serve on a nice dish stacked or a beautiful basket.
10. Enjoy!

Notes

1. You may have some ground pork and mushrooms leftover, this can be used for something else like a sloppy Joe, or meat sauce of some kind.
2. Use a favorite mushroom of yours if you want.

• Author: Loreto
• Prep Time: 10 minutes
• Cook Time: 1 hour 25 minutes
• Category: appetizer/snack
• Method: baking
• Cuisine: International

Keywords: puff pastry, organic ground pork, button top mushrooms, garlic, caramelized onions, sage, rosemary, oregano, appetizer, party food

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[This post is sponsored by Mushrooms Canada. We’ve been compensated but -as always- all opinions are our own.]

Loreto

When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.