Pork roll in puff pastry

Name: Pork roll in puff pastry
Ingredients: 300 g ground pork; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon chili sauce; 2 tablespoons (30 g) vegetable paste; 1 egg; 100 g smoked trandafir or cabanos sausage; 15 g fresh parsley; 1 sheet (275 g) round puff pastry; 1 egg; 1 teaspoon olive oil

Appetizers - Pork roll in puff pastry by Iulia C. - Recipia

This pork roll in puff pastry, made with pork and smoked sausage, has an egg-and-herb-bound filling wrapped in a golden sheet with crisp edges. I use pork with a little fat for the filling and keep the chili sauce to one teaspoon, just enough to come through among the pieces of sausage. Prep: 20 minutes. Cook: 35 minutes. Rest: 45 minutes. Total time: 100 minutes. Serves: 2. About 1120 kcal and 49 g protein per serving.

Ingredients

300 g ground pork
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon chili sauce
2 tablespoons (30 g) vegetable paste
1 egg
100 g smoked trandafir or cabanos sausage
15 g fresh parsley
1 sheet (275 g) round puff pastry
1 egg
1 teaspoon olive oil

Preparation

1. Thaw the puff pastry. Preheat the oven to 180°C. 2. Mix the pork well with 1 teaspoon salt, 1/2 teaspoon ground pepper, 1 teaspoon chili sauce, the vegetable paste, 1 egg, the finely chopped smoked sausage and the chopped parsley. 3. Roll out the puff pastry and place the filling in a log shape at one end. Cut the edges of the other half into strips, fold the pastry over the meat and seal the edges. Lightly score the top. Beat the remaining egg with 1 teaspoon olive oil and brush the puff pastry well. 4. Bake for 35 minutes at 180°C, until the pastry is golden. 5. Let the roll cool completely before slicing.

Notes

Pork with a little fat keeps the filling more tender than a very lean mixture. Smoked trandafir or cabanos sausage works well cut into small cubes, which spread evenly among the pieces of meat. If the vegetable paste is already quite salty, use only half the teaspoon of salt, since its saltiness varies from jar to jar. You can replace 5 g of the parsley with 5 g chopped spring onion. Strips about 2 cm wide let the golden puff pastry show after baking. Don't rush the cooling: when the filling is still hot, the slices come apart more easily. I served it with a summer salad for dinner, and I only slice it once it has cooled completely. Keep the slices in a sealed container in the refrigerator for up to 3 days.