40 minutes
1 hour
20 minutes per batch
2 slices white sandwich bread
¼ cup (60 ml) milk
1 lb (450 g) lean ground pork
1 fig and balsamic Boursin cheese (150 g), coarsely crumbled
1 small shallot, finely chopped
½ tsp salt
2 sheets (200 g each) store-bought puff pastry, thawed, cold
1 egg, lightly beaten
In a food processor, finely chop the bread until the texture of breadcrumbs. In a large bowl, combine the breadcrumbs with the milk. Let soak for 5 minutes.
Add the meat, half of the cheese (75 g), the shallot and salt to the bowl. Season generously with pepper and mix well.
On a lightly floured work surface, roll out the sheets of puff pastry to form two 10-inch (25 cm) squares. Cut each square into 3 long strips.
On the bottom half of each pastry strip, spread out one-sixth of the meat mixture along the entire length. Using a pastry brush, cover the empty half of the pastry with some of the beaten egg. Roll up the pastry to hold in the filling, forming it into a long log.
Place the logs, seam-side down, on a baking sheet lined with parchment paper. Brush the surface of the logs with the beaten egg. Refrigerate for 1 hour (see note).
With the rack in the middle position, preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
On a work surface, cut each pastry log into 6 pieces. Arrange the pieces evenly spaced out on the baking sheets. Freeze at this point, if desired (see note). Bake one sheet at a time for 20 to 25 minutes or until the pastry is golden. Let cool for 5 minutes.
Transfer the rolls to a serving dish. Garnish with the remaining cheese.
Notes
These puff pastry rolls are perfect to serve as an appetizer and can be prepared up to 2 days in advance. You can assemble the logs and keep them refrigerated. Simply cut and bake them when ready to serve.
Once the raw puff pastry rolls are frozen, transfer them to an airtight container. They will keep for 3 months in the freezer. You can bake them from frozen by adding 5 minutes to the cooking time for a total of 25 to 30 minutes.