Ingredients:

  • 1 lb (450 g) High-quality Pork Mince (or fine ground pork sausage)
  • 1 medium Shallot, finely minced
  • 2 cloves Garlic, finely minced
  • 2 Tbsp (30 ml) Fresh Sage, finely chopped
  • 1 tsp (5 ml) Dried Thyme
  • ½ tsp (2.5 ml) Smoked Paprika
  • 1 tsp (5 ml) Kosher Salt
  • ½ tsp (2.5 ml) Black Pepper, freshly ground
  • 1 large Egg, beaten (For binding the filling)
  • 2 sheets (450 g / 1 lb total) Ready-rolled All-Butter Puff Pastry (cold)
  • 4 oz (115 g) Double Cream Brie, chilled and cut into small ¼-inch cubes
  • 1 large Egg Yolk, whisked with 1 tsp water (For Egg Wash)
  • 2 Tbsp (30 ml) Good quality Cranberry Sauce (chunky preferred)
  • 1 tsp (5 ml) Orange Zest, finely grated

Instructions:

  1. Prepare the Filling: In a large mixing bowl, combine the pork mince, minced shallots, garlic, sage, thyme, paprika, salt, and pepper. Add the beaten egg (from the filling list) and mix thoroughly using your hands until just combined. Do not overmix.
  2. Chill the Filling (Optional): Place the filling mixture in the fridge while preparing the pastry to firm up the fats.
  3. Prepare Pastry: Unroll the cold puff pastry sheets onto a lightly floured surface or parchment paper. If using standard blocks, roll them into approximately 12 x 10-inch rectangles. Slice each pastry sheet lengthwise into two long strips, resulting in four strips total (approx. 5 inches wide).
  4. Form the Filling Log: Divide the pork mixture into four equal portions. Lay one portion down the center of each pastry strip, forming a log of meat about 1-inch thick, leaving a generous half-inch border on either side.
  5. Add Brie: Press the chilled cubes of brie evenly along the top of the meat log on all four strips.
  6. Roll and Seal: Brush one long edge of the pastry strip with the egg wash. Fold the dry edge over the filling and meet the washed edge, gently enclosing the filling to form a tube. Firmly pinch the edges together to seal, then use a fork to crimp the seam decoratively.
  7. Cut Rolls: Turn the logs seam-side down. Cut each log into 6-7 small pieces (about 1 ½ inches each).
  8. Chill and Egg Wash: Place the rolls seam-side down on prepared baking sheets lined with parchment paper. Brush the tops of all rolls generously with the remaining egg wash. Refrigerate for at least 30 minutes. Preheat oven to 400°F (200°C).
  9. Bake: Bake for 12 minutes, then rotate the sheets. Continue baking for another 10-13 minutes, or until the pastry is deeply golden brown and the filling is cooked through (internal temperature of 165°F / 74°C).
  10. Glaze and Serve: While the rolls are baking, gently warm the cranberry sauce and mix in the orange zest. Immediately upon removing the rolls from the oven, brush the warm glaze lightly over the tops of the rolls. Allow to cool slightly before serving warm or at room temperature.