Description
A quick pitch: seasoned pork and sweet, oniony flavor tucked inside buttery puff pastry. These rolls bake up golden and crisp — perfect for parties, picnics, or a lazy weekend nibble.
Ingredients
Scale
Filling
- 1 lb (450 g) ground pork
- 1 packet French onion soup mix (or substitute: 1 cup soft-cooked onions + 1 tsp onion powder)
- 1 Tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- Freshly ground black pepper, to taste
Pastry & finishing
- 2 sheets ready-rolled puff pastry, thawed if frozen
- 1 large egg
- 1 Tbsp milk (for the egg wash)
Optional add-ins
- Shredded cheese (cheddar, mozzarella, or gruyère)
- Finely chopped herbs (thyme, parsley, or rosemary)
- Pinch of chili flakes for heat
Instructions
- Heat the oven to 200°C (about 400°F) and line a baking sheet with parchment.
- Make the filling: In a bowl, combine the pork with the French onion mix (or cooked onions + onion powder), ketchup, Worcestershire, Dijon, and black pepper. Mix until the ingredients are evenly blended.
- Prepare the pastry: Unroll each puff sheet and slice each one lengthwise to create two long rectangles.
- Portion the filling: Shape the meat mixture into a long log and place it along one long edge of each pastry rectangle. If using cheese or herbs, sprinkle them over the meat now.
- Roll and seal: Brush the exposed pastry edge with a little water or beaten egg, then roll the pastry over the filling to enclose it. Press the seam gently to seal. Trim and cut into individual rolls if desired.
- Egg wash: Whisk the egg with the milk and brush the tops of the rolls for shine and color.
- Bake: Arrange the rolls on the prepared sheet and bake 20–25 minutes, until the pastry has puffed and turned golden and the filling is cooked through.
- Rest and serve: Let the rolls cool a few minutes before slicing. Serve warm with mustard, chutney, or your favorite dip.
Notes
- Notes & storage
- Chill & bake later: Freeze uncooked rolls on a tray, then transfer to a bag. Bake straight from frozen—add a few minutes to the bake time.
- Leftovers: Store cooled rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven to crisp the pastry.
- Microwave reheating will soften the crust—use the oven or a toaster oven for best texture.
- Variations & swaps
- Make them vegetarian: Swap the pork for a mix of sautéed mushrooms and cooked lentils, season similarly, and add cheese if you like.
- Potato boost: Stir in small cubes of cooked potato for extra heft.
- Make minis: Cut the rolled log into bite-sized pieces for party-friendly finger food.
- Spicy twist: Mix in a pinch of chili flakes or a spoon of harissa for a kick.
- Quick tip: Keep the pastry cold and handle it minimally to preserve flaky layers and a crisp finish.