Chipotle Pork Rolls

Brad and I have two odd grocery shopping realities. Living so far away from grocery stores, sometimes we have to survey what we have in stock at the house and put something new together. It is not worth driving 45 minutes to pick up essentials like eggs more than once a week. Second, we also pick an occasional weird item that we have never used before. This helps us stay out of the trap of cooking the same dish over and over.

Today we blended the two together. We had ground pork in the fridge, which is something odd we bought that was out of our routine. We had never made anything with it before. Brainstorming, we thought ground pork would be good Mexican style. We hit a bump in the road when there were no tortillas or lettuce in the fridge. We did have chipotle peppers in adobo sauce and some puff pastry though. Put it all together and we have chipotle pork rolls!

This ended up being a very versatile creation. It was excellent served out of the oven and warm. I did  blot the ends with a paper towel to get rid of some of the excess oil from the meat. They are also tasty after they have been chilled. I find that I can eat them for breakfast, lunch, or dinner. They are also excellent with smeared with Sriracha hot sauce!  


Chipotle Pork Rolls Recipe

Ingredients
1 package of store bought puff pastry (we used Pepperidge Farm)
1 1/2 pound of ground pork
1/2 yellow onion
1 large egg yolk
3-4 chipotle peppers in adobo sauce (depends on how much spice you want)
1 egg beaten, for glazing

Method
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and chill. Defrost the pastry if it is frozen. Cut the pastry in half lengthwise. Roll each piece out into a 12 x 6 rectangle on a floured surface. Cover it with plastic and chill it in fridge for half an hour.

2. In a food processor, mince the onion and the chipotle peppers. When finished, transfer the mixture to a bowl. Mix in the pork and egg yolk with a wooden spoon into the onions and peppers. 

3. Lay the pastry on a floured surface. Form the sausage mixture into 2 rolled tubes and place in the center of each pastry slice. Brush the inside of the pastry with beaten egg. Then roll the pastry over and press the edges together. Pinch the seams. Cut each roll into 12 pieces.

4. Put the rolls on the chilled parchment baking sheet. Using scissors, cut 2 snips into the top of each roll so that the steam can escape while baking. Then, brush the tops of each roll generously with beaten egg. 

5. Bake the rolls for 15-18 minutes, or until golden and flaky. Peak at the sides to see that the meat is thoroughly cooked.