Ingredients
Scale
- 1 lb (450g) pork mince (ground pork)
- 1 packet French onion soup mix (or 1 cup sautéed onions + 1 tsp onion powder)
- 1 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- Freshly cracked black pepper, to taste
Instructions
- Preheat Oven: Set oven to 200°C (392°F). Line a baking tray with parchment paper.
- Prepare Filling: In a large bowl, combine pork mince, French onion soup mix, ketchup, Worcestershire sauce, Dijon mustard, and cracked black pepper. Mix until evenly incorporated.
- Assemble Rolls: Roll out puff pastry sheets and cut in half lengthwise. Place a portion of filling along one edge of each sheet. Roll the pastry over the filling and seal the edges using water or egg wash.
- Apply Egg Wash: Beat the egg with milk. Brush over the tops of the rolls for a golden, glossy finish.
- Bake: Place rolls on the prepared tray and bake 2025 minutes, or until golden brown and cooked through.
- Cool & Serve: Allow rolls to rest for a few minutes before slicing. Serve warm with dips, sides, or enjoy as-is.
Notes
Storage: Keep in an airtight container in the fridge for up to 3 days.
Freezing: Freeze unbaked rolls on a tray, then transfer to a freezer bag; bake from frozen.
Reheating: Oven reheat preserves crispness; microwave may soften pastry.
Variations: Add cheese, fresh herbs, or chili flakes for custom flavors.
Vegetarian Option: Use mushrooms, lentils, and cheese in place of meat.