Flavoured Pork Meat in Puff Pastry
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 14 ounces puff pastry (1 x 400g roll)
- 1 lb pork sausage, skins removed (500 g)
- 6 ounces bacon, chopped (175 g)
- 2 ounces button mushrooms, cleaned, chopped (60 g)
- 1 orange, rind only, roughly grated, avoid white pith (or 1 lemon)
- 1 teaspoon dried sage (or use 1 Tblsp fresh, finely chopped)
- 1 small onion, finely chopped
- 1⁄4 teaspoon ground black pepper (or to taste)
- salt, to taste, and may not be necessary
- 1 egg, beaten
directions
- Heat oven to 400 deg F/200 deg Celsius.
- Roll out the pastry to a rectangle of about 11 x 7 inches (28 x 18 cm) Keep cold.
- In a processor or by hand mix the pork sausage meat, chopped bacon, mushrooms, grated citrus rind, sage, onion and pepper. (As the sausage and bacon are slightly salty, go easy on extra salt).
- Mold the meat mixture into a fat sausage shape, to fit down the centre of the pastry. If you have leftover pastry, press out shapes and decorate the roll.
- Beat the egg, paint the edges of the puff pastry, then fold the pastry round the meat and seal the seam.
- Put on an oven tin, and bake for 15 minutes, then turn heat down to 350 deg F/180 deg C, and bake another 40 - 45 minutes.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).