Pork and Mushroom Puff Pastry Swirls

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Pork and Mushroom Puff Pastry Swirls

Floor pork, mushrooms, and a honey-mustard sauce mix to make Pork and Mushroom Puff Pastry Swirls, a scrumptious teatime savory.

Pork and Mushroom Puff Pastry Swirls

  • 1 cup sliced white button mushrooms
  • 3 teaspoons olive oil, divided
  • ¼ teaspoon salt
  • 1 pound floor pork
  • ¼ teaspoon garlic salt
  • ⅛ teaspoon floor black pepper
  • ¼ cup chopped yellow bell pepper
  • ¼ cup chopped candy onion
  • 1 (17.3-ounce) bundle puff pastry (2 sheets), barely thawed
  • 1 tablespoon contemporary thyme leaves
  • 1 giant egg
  • 1 tablespoon water
  • ¼ cup honey
  • ¼ cup spicy brown mustard
  • Garnish: contemporary thyme sprigs
  1. Preheat oven to 350°.
  2. Line 2 rimmed baking sheets with parchment paper. Put aside.
  3. In a medium bowl, toss mushrooms with 2 teaspoons olive oil. Unfold mushrooms in a single layer on a ready baking sheet, and sprinkle with salt.
  4. Bake till mushrooms are tender and have launched their liquid, 20 to 25 minutes. Let cool on baking sheet, and chop finely. Put aside.
  5. In a big nonstick sauté pan, warmth remaining 1 teaspoon olive oil over medium-high warmth. Add pork, breaking up into crumbles. Add garlic salt and black pepper. Add yellow bell pepper and onion, stirring and cooking till pork is browned and greens are tender, roughly 5 minutes. Drain pork combination on paper towels. Switch pork combination to a bowl, and add mushrooms, stirring to mix. Let cool.
  6. Enhance oven temperature to 400°.
  7. Let puff pastry thaw simply sufficient to have the ability to roll up and encase filling. (It ought to nonetheless be chilly and agency.)
  8. Unroll each sheets on a frivolously floured floor. Divide pork combination evenly between puff pastry sheets, leaving a 1-inch margin round edges and urgent combination frivolously into pastry. Sprinkle every evenly with thyme leaves. Ranging from an extended facet, roll up every sheet, firmly encasing pork combination.
  9. Minimize every roll into ½-inch slices, and place 2 inches aside on remaining ready baking sheet. Put aside.
  10. In a small bowl, mix egg and water, whisking to mix. Brush slices with egg combination.
  11. Bake till golden brown, roughly quarter-hour.
  12. In a small bowl, mix honey and mustard, stirring till blended. Brush heat pastries with honey combination.
  13. Garnish with thyme sprigs, if desired.
  14. Serve instantly.



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