Pigs in Pastry
Pigs In Pastry
by Celine And Company Catering, Chef: Celine Lurey
1 tablespoon butter
1/4 cup minced shallot
2 large garlic cloves, minced
3 tablespoons panko (Japanese breadcrumbs)
3 tablespoons whole milk
3/4 cup drained sauerkraut
1 tablespoon Dijon mustard plus more for serving
3/4 teaspoon caraway seeds
salt and black pepper to taste
8 ounces ground pork
1 sheet frozen puff pastry, thawed
flour (for dusting)
1 large egg, beaten to blend
- Melt butter in a small skillet over medium heat. Add shallot and cook, stirring occasionally until soft, 4-5 minutes. Add garlic and cook about 1 minute. Transfer shallot mixture to a large bowl and let cool. Squeeze any excess liquid from sauerkraut; coarsely chop and add to bowl. Add panko, milk, 1 tablespoon Dijon mustard and caraway seeds; season with salt and pepper. Mix well. Add pork; using a fork or your hands, gently mix until just combined.
- Roll out pastry on a lightly floured surface to a 14x10-inch rectangle. Cut lengthwise into two 14x3 1/3-inch strips. Transfer strips to prepared baking sheet. Using one half of sausage filling and leaving a 1-inch border at each end, pat sausage to form a thin log of filling down the center of each pastry strip. Fold pastry over sausage mixture to enclose, then press pastry together to seal. Fold seam under to ensure that sausage is tightly wrapped. Repeat with remaining pastry and sausage mixture.
- Cut small diagonal slits at 1 inch intervals along top of pastries (to help release steam). Brush top and sides of pastry with beaten egg; chill in freezer for about 30 minutes..
- Preheat oven to 425. Bake pastries (if frozen, no need to thaw) until puffed and light brown, about 15 minutes. Reduce heat to 350; continue baking until sausage is cooked through and pastry is golden and completely puffed, about 25 minutes. Let cool slightly. Cut sausage rolls crosswise into 1 inch pieces. Serve with a bowl of Dijon mustard for dipping.