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Try to use a mixture of pork that does
not have a lot of fat in it. If you can't find one, you can always buy a pork
roast and grind it in a food processor. Make sure the pork is very cold when you
grind it. |
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Pigs in a Blanket
1 lb. ground beef
1 lb. ground pork
3 eggs, divided
4 oz. plain bread crumbs
2 t. nutmeg
2 t. paprika
2 t. mild curry
1 t. cayenne pepper
1 t. salt
2 packages (17.3 ounces each) puff pastry sheets
Preheat oven to 400°F.
Mix ground beef, ground pork, 2 eggs, bread crumbs, nutmeg, paprika, curry and
cayenne and salt. Knead by hand until well blended.
Unfold the puff pastry sheets and cut at the seams. Cut each of the rectangles
in half. You will now have 24 small rectangular pieces of puff pastry. In a
small bowl, beat the remaining egg.
Take a small handful of the ground meat mixture, form it with your hand into a
small sausage and place this in the middle of a piece of puff pastry. Fold the
pastry in half and press the ends together firmly. Place on a cookie sheet lined
with parchment paper and brush the top with some of the beaten egg. Bake for 25
minutes.
You can keep the rolls in the fridge for up to 2 days. Rolls can be eaten cold
or they can quickly be re-heated in the oven or microwave. If you wish to make
only 12 rolls, you can freeze half the ground beef mixture and it will be ready
for use the next time you need it.
Serves 12, two pieces each.
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