Thursday, January 17, 2008
Pork, walnut and roquefort parcels and a fantastic meatloaf
These were fantastic as a starter/to nibble with a drink (Champagne anyone?). I made them for New Year's eve with our new friends/neighbours. I spotted them in an old issue of delicious magazine (UK edition, dec 2005) and wanted to make them at the time already, but lacked an occasion and forgot about them until I took out all my Xmas specials a few weeks ago.
I had to change a few things : pork mince for sausages, roquefort for stilton, added some grated onion, seasoning and voilà!
Also, because I hadn't bought enough pastry and used a different technique (they suggested sausage roll shapes) I was left with some meat which I then mixed with the leftover eggwash and formed into a log, froze, then roasted as a meatloaf. It was great again, and even better cold the next day.
Pork, walnut and roquefort parcels
(adapted from delicious UK december 2005)
500g pork mince
50g walnuts, toasted in a dry pan then chopped
a handful of chopped fresh parsley
a small onion, grated or finely chopped
2 discs puff pastry (2x220g) -the recipe called for 500g
Preheat the oven on 200°C.
Put all the ingredients until the puff pastry in a large bowl and mix well with your hands.
Roll out a disc of pastry and arrange tablespoonfuls all over it (start along the edge), leaving some space in between. Brush the 'naked' pastry all around with water.
Place the second disc of pastry on top an cut around the little pockets. One by one, seal the edges with a fork then place on a prepared baking sheet. Score the tops three times, one of them until through the pastry to let the steam out. Brush with the beaten egg and bake for 20 mins or until golden.
My friend, who's Italian, asked me for the recipe;)