
Pork, Apple and Wholegrain Mustard Roll
Recipe courtesy of Russell Brown of www.greatbritishchefs.com
Quick Stats
Moderate
4 Servings
45 minutes bake time
Pork, Apple and Wholegrain Mustard Roll
Recipe courtesy of Russell Brown of www.greatbritishchefs.com
Ingredients
- 375 g Jus-Rol™ Puff Pastry Sheets, ready-rolled
- 1 onion, peeled and finely diced
- 500 g pork mince
- 2 tbsp Wholegrain mustard
- 1 tbsp sage, chopped
- 75 g breadcrumbs
- 50 ml Double cream
- 2 apples, peeled and diced
- 1 egg yolk, mixed with
- 2 tsp water, to glaze
- Maldon salt
- Freshly ground black pepper
- Olive oil
Equipment required
- Saucepan
- Pastry Brush
- Baking Sheet
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
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How to Make a Jalousie
How to Make a Jalousie
Jus-Rol™ Frozen Puff pastry Sheets are perfect for making this recipe as they are already rolled into two perfect rectangles, if using Jus-Rol™ Puff pastry in a block form, allow to defrost, cut in half and roll each half to identical sized rectangles.
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- Unroll one thawed pastry sheet and lay on a lined baking sheet, then scatter over the chosen filling allowing a good 2.5 cm/1″ border all round.
- Unroll second pastry sheet still on it’s film and fold in half along its length.
- With a sharp knife make cuts along the folded edge towards the opposite side but leaving a border of 2.5 cm/1″ as above.
- Brush border of base pastry with beaten egg.
- Carefully lift folded, cut pastry sheet and lay it over one half of the base pastry.
- Open out the sheet to cover the base.
- Press edges firmly together and with a sharp knife trim off all sides to give a clean cut edge.
- Knock up edges by holding knife blade horizontally against the edges and tapping gently all the way round.
- Flute edge by pressing your thumb firmly down on top of pastry border and drawing the back of a knife inwards against it.
- Continue all the way round to flute entire edge, then brush the top with beaten egg to glaze before baking.
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Method
- Add a little olive oil to a pan and sweat off the onion until softened, then transfer to a plate and allow to cool
- In a large bowl, season the pork generously with salt and pepper, then mix in 1 tbsp of the wholegrain mustard, the chopped sage, onion and the breadcrumbs. Mix in the cream until all the ingredients are combined
- Heat a little more oil in the pan and fry off a small piece of the pork mixture until cooked through – check the seasoning is to your taste, and adjust the main mixture if needed
- Lay a large piece of clingfilm (approx. 40cm x 30cm) out on a flat work surface, then spread out the pork mixture to a rectangle, slightly smaller than the clingfilm (approx. 30cm x 20cm)
- Mix the diced apple with the remaining 1 tbsp of mustard and season, then place in a line down the centre of the pork mix. Use the clingfilm to fold the meat tightly around the apple, so it is encased in the centre of the meat. Twist up the ends of the clingfilm to make a neat and compact sausage shape, then chill for 30 minutes to firm up
- Preheat the oven to 160°C/gas mark 3
- Unroll the sheet of puff pastry and brush with the egg yolk glaze. Remove the sausage from the fridge and carefully unwrap the clingfilm. Place along one edge of the pastry, and roll up tightly to enclose the roll (there should be about a 2cm overlap on the join of the pastry). Trim any excess pastry and press the seam together to seal
- Transfer the sausage roll onto a heavy baking sheet. Score the top lightly or decorate with shapes made from any leftover pastry if liked. Brush all over with the egg to glaze and bake for 40–45 minutes, or until golden brown. Serve with fresh salad and apple slices to garnish