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1
Season the Pork Filling
10 Mins • Hands On
No heat — filling kept cold, about 5°C (41°F)
Put the 500 g ground pork in a bowl with the breadcrumbs, one beaten egg, the finely diced onion, salt, nutmeg and white pepper. Mix with your hands just until everything is combined — overworking makes the filling tough. Divide into 8 equal logs, each about 12 cm long.
Mix gently and briefly: a light hand keeps the filling juicy.
Done when: Filling is evenly mixed, soft and easy to shape into logs.
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2
Roll Out and Cut the Pastry
10 Mins • Hands On
No heat — pastry kept cold, about 5°C (41°F)
Unroll the two thawed puff pastry sheets on a lightly floured surface. Cut each sheet lengthways into 2 strips, about 10 cm wide, so you have 4 long strips. Cut each strip in half crossways to make 8 rectangles.
Flour the surface lightly — too much flour stops the pastry sealing.
Done when: Eight even rectangles, pastry still cold and pliable.
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3
Shape the Rolls
10 Mins • Hands On
No heat — shaping at room temperature, about 20°C (68°F)
Lay one pork log along the centre of each rectangle. Fold the pastry over the filling, press the long edge to seal, and turn the roll seam-side down. Trim the ends neatly and place the rolls on a lined baking tray, seam down, with space between them.
Seal firmly with your fingertips — a loose seam bursts open in the oven.
Done when: Rolls are sealed, seam down, evenly spaced on the tray.
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4
Egg Wash and Score
5 Mins • Hands On
No heat — glazing at room temperature, about 20°C (68°F)
Brush each roll all over with the second beaten egg. Score the top of each roll with 4–5 diagonal slashes, just through the pastry — this lets steam out and gives the classic ridged look.
Brush lightly: a thick coat of egg makes the pastry soggy, not shiny.
Done when: Rolls are glossy with egg wash and neatly scored.
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5
Bake Until Deep Golden
30 Mins • Hands On
Oven 200°C (400°F)
Bake in the middle of the oven for 25–30 minutes, until the pastry is deep golden, puffed and crisp. The pork filling must be hot all the way through — ground meat needs 71°C (160°F) — so if the pastry colours too fast, cover loosely with foil and keep baking.
Deep golden, not pale: pale pastry is underbaked inside.
Done when: Pastry is deep golden and crisp; filling is hot through, 71°C (160°F).
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6
Rest and Serve
5 Mins • Hands Off
Resting, about 60°C (140°F)
Lift the rolls onto a wire rack and rest for 5 minutes so the filling sets and the pastry stays crisp. Serve warm, with mustard on the side.
Resting on a rack, not the tray, keeps the bottoms crisp.
Done when: Rolls are warm, crisp outside and juicy inside.
auto_awesome Finishing Touches & Plating
Rest the rolls for 5 minutes so the filling sets, then serve warm — the pastry should shatter at the first bite.
Netherlands
45m
