Giant pork & Potato Roll with Grainy Dijon

When my Mum and Sister came to visit a couple of weeks ago, they gave me an English cooking magazine that was full of gourmet christmas recipes which have gotten me SO excited for my all-time favorite season coming up. One of the recipes in there was for a pork roulade with sage and apples, and it looked so simple and delicious, I thought it would make a perfect fall-time week-night dinner. So I started making it, and realized, I had actually been following a recipe for samosas instead! I was already in the middle of sautéing some onion and potatoes when I realized, but instead of wasting them and starting from scratch, I decided to just “roll” with it, improvise, and see what I could come up with! Sometimes all it takes is making a little mistake to lead you back in the right direction.

So I started adding this and that, not knowing how it would taste (because the mixture is raw pork) and when it came out of the oven it looked and smelt divine. Then one bite, and I was in pure heaven! I don’t think I have cooked anything as delicious as this in a while! The pork was so juicy and tender, and the combination of the salty, grainy dijon with the buttery potatoes wrapped up in warm, flaky puff pastry was just so yummy! I am in LOVE with this recipe, and i’m so excited to share it with you. What I also love about it is that it will serve a crowd, so it’s also perfect for holiday seasons ahead. Thanksgiving is coming up tomorrow! Yay!

Ingredients:
1 Tbsp extra virgin olive oil
1 small onion, diced
1 large/2 small russet potatoes chopped into 1″ cubes
1/2 tsp garlic
salt and pepper
1 lb pork sausage meat (ground pork)
2 Tbsp worcestershire sauce
few dashes of tabasco/cholula hot sauce
2 Tbsp grainy dijon
2 tsp dried tarragon
flour (for dusting)
1 pack puff pastry
1 medium egg, lightly beaten

Directions:
Preheat the oven to 390degF. Heat the olive oil in a frying pan and fry the onion, potato and garlic over medium heat for 10-15 minutes, until softened. Season with salt and pepper during cooking.

In a bowl combine the fried onion and potato mixture with the pork sausage meat, Worcestershire, Cholula, dijon and tarragon. Season with a little more salt and pepper and stir to combine well, and break up the pork.

Lightly dust a work surface with flour, and roll the puff pastry out into a rectangle. Transfer to a greased baking sheet, then arrange the pork mixture on top of the pastry into a sausage shape, allowing a border all the way around.Roll out the other puff pastry sheet large enough to cover the filling completely, lay the pastry over the filling and press the pastry together to seal. Glaze with a beaten egg, slice a few slits across the top with a sharp knife, then cook for 45-50 minutes until deep golden. 

I wish I would have known how amazing this dish would turn out as I was making it, because I would have made a little more effort to make it more pretty and elegant, but I promise the taste makes up for whatever the presentation lacks! I think this is one of my all time favorite weeknight meals, but i’m still kind of intrigued with the original pork, sage, apple and sweet potato recipe, so I think I am going to have to try that one too and see how it compares! But until then, happy thanksgiving for tomorrow, and as usual, I hope you enjoy this recipe!

<3 Sarah