Canada, Americas · Tourtière (Québec Meat Pie)

Tourtière Sausage Rolls with Maple-Mustard Dip

Name: Tourtière Sausage Rolls with Maple-Mustard Dip
Cook time: 50 min
Total time: 50 min
Yield: Serves 2
Cuisine: Canada
Ingredients: Breadcrumbs 20 g; Milk 30 ml; Minced (ground) pork, not too lean 200 g; Onion, grated 50 g; Garlic cloves, finely grated 1; Ground cinnamon ¼ tsp; Ground cloves 1 pinch; Ground allspice ¼ tsp; Dried thyme ½ tsp; Salt ¾ tsp; Ground black pepper ¼ tsp; Ready-rolled puff pastry, thawed 240 g; Egg (for the egg wash) 1; Sesame seeds 1 tsp; Mayonnaise 2 tbsp; Dijon mustard 2 tsp; Maple syrup 2 tsp

Pork seasoned like a tourtière with cinnamon, clove and allspice, rolled in buttery puff pastry and baked into bakery-counter bites, with a sweet maple-mustard dip.

ServingsServes 2

Total cooking time50 min

DifficultyEasy

About servingsThe filling is raw pork: always cook it all the way through.

Method

Soak the breadcrumbs in the milk for . Add the pork, grated onion, garlic, cinnamon, cloves, allspice, thyme, salt and pepper and mix with your hands for 1 minute until sticky. To check the seasoning, fry a small piece and taste it. Wash your hands right after handling raw pork.
Add in this stepBreadcrumbs 20 gMilk 30 mlMinced (ground) pork, not too lean 200 gOnion, grated 50 gGarlic cloves, finely grated 1Ground cinnamon ¼ tspGround cloves 1 pinchGround allspice ¼ tspDried thyme ½ tspSalt ¾ tspGround black pepper ¼ tsp
Unroll the pastry on a lightly floured surface and cut it into long strips 10 cm wide. Lay a log of filling about 3 cm thick down the middle of each strip. Beat the egg, brush one long edge, roll the pastry over to enclose the filling with the seam underneath and press the seam firmly with a fork.
Add in this stepReady-rolled puff pastry, thawed 240 gEgg (for the egg wash) 1
Chill the logs uncovered on a tray for ; cold pastry cuts cleanly and puffs better. Cut into pieces about 5 cm long, making 6 rolls, and place them seam side down and spaced apart on a tray lined with baking paper. Brush the tops with the rest of the egg, cut 2 or 3 diagonal slashes in each and sprinkle with sesame seeds.
Add in this stepSesame seeds 1 tsp
Bake in an oven preheated to 200 °C (oven) for , until well puffed and deep golden. Cut one open: the filling should have no pink and the juices should run clear (at least 71 °C inside).
oven
While they bake, stir together the mayonnaise, Dijon mustard and maple syrup. Let the rolls cool for 5 minutes and serve warm with the dip.
Add in this stepMayonnaise 2 tbspDijon mustard 2 tspMaple syrup 2 tsp

Cook's tip

Freeze the cut, unbaked rolls and bake them from frozen at 200 °C, adding 5 to 8 minutes, for fresh-baked rolls any time. A little finely grated apple in the filling keeps it extra juicy. Handle puff pastry while it's cold so the layers stay distinct.

Cooking it at camp

Either bake them at home and reheat in a covered cast-iron pan over a low flame, or carry the unbaked rolls cold in the cooler and bake them in a Dutch oven lined with baking paper, coals above and below, at about 200 °C for 25 to 30 minutes. The filling is raw pork, so keep it below 5 °C.