Name: Pork and Mushroom Puff Pastry Rolls
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Cuisine: International
Ingredients: 1 and 1/2 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; 300 g ground pork; 1 tsp each of ground coriander, paprika, onion powder, garlic powder, celery seed, and fennel seed; Dash each of dried oregano, sage, and rosemary; 2 Tbsp extra virgin olive oil; Seasoning of sea salt and fresh cracked black pepper; 2 small yellow onions, chopped; 1 clove garlic, minced; Pinch each of onion powder, sugar, and paprika; 2 Tbsp extra virgin olive oil; 1/4 cup vegetable stock; Seasoning of sea salt and white pepper; 450 g package of pre rolled butter puff pastry; 1/2 cup grated mild Gouda; A handful of fresh sage leaves

Pastry:

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

Mushrooms:

In a cast iron pan drizzle in olive oil and minced garlic, bring to a medium to high heat and toss in mushrooms.
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.
Drop in truffle oil and stir once again, then take off heat, place mushrooms in a bowl and set aside.

Pork:

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.
Using the same pan as I cooked the mushrooms, I drizzle in olive oil and bring it to a medium to high heat.
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.
Push pork to one side of the pan and pour in cooked mushrooms on the other half of the pan and set aside.

Onions:

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.
Take off heat and set aside.

Assembly:

Pre-heat oven to 400 degrees Fahrenheit.
Roll out the two rolls of puff pastry.
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.
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.
Butter a 12 spot muffin tin and place cut rounds into tins and sprinkle with grated Gouda and a few sage leaves.
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
Take out of the oven and let cool.
Remove Pork and Mushroom Puff Pastry Rolls from muffin tin, and place on a plate with paper towel.
Serve on a nice dish stacked or a beautiful basket.
Enjoy!

Description

Ingredients

Mushrooms:

Pork:

Onions:

Pastry:

Garnish:

Instructions

Pastry:

Mushrooms:

Pork:

Onions:

Assembly:

Notes