Guest Post: Pork and Mushroom Puff Pastry Rolls

We have a guest in our kitchen today! Loreto and Nicoletta from Sugar Loves Spices are here and they have made a trendy, tasty and fun dish for you to try out today! It’s a fun snack or a great appetizer the next time you have your friends over!

A delicious and amazing appetizer filled with succulent mushrooms, beautifully browned ground pork, and the sweetest caramelized onion heightened in flavour with an array of herbs and spices all wrapped up in a delectable flaky golden crisp buttery puff pastry topped with melted gouda! Layer upon layer of flavour and texture as you pull apart the round resulting in a truly mouthwatering experience!


Prep time: 30-40 minutes

Cook time: 1 hour 25 minutes

Total time: 1 hour 35 minutes

Serving size: serves 6-8 people




  • 1 1/2 cups chopped mushrooms
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. dried oregano, sage, rosemary and parsley
  • A couple drops of white truffle oil
  • 1 clove garlic, minced
  • Seasoning of salt, white pepper, onion powder and paprika


  • 300 g ground pork
  • 1 tsp. each of ground coriander, paprika, onion powder, garlic powder, celery seed and fennel seed.
  • Dash each of dried oregano, sage and rosemary
  • 2 tbsp. extra virgin olive oil
  • Seasoning of sea salt and fresh cracked black pepper


  • 2 small yellow onions, chopped
  • 1 clove garlic, minced
  • Pinch each of onion powder, sugar and paprika
  • 2 tbsp. extra virgin olive oil
  • 1/4 cup vegetable stock
  • Seasoning of sea salt and white pepper


  • 450 g package of pre-rolled butter puff pastry


  • 1/2 cup grated mild gouda
  • handful of fresh sage leaves
Pork and Mushroom Puff Pastry Rolls

Pork and Mushroom Puff Pastry Rolls



  1. Take pastry out of freezer and let thaw at room temperature a few hours prior to starting recipe.


  1. In a cast iron pan, drizzle in olive oil and minced garlic. Bring to a medium to high heat and toss in mushrooms.
  2. Season with dried herbs, sea salt, pepper, onion powder and paprika. Stir and let sauté for about 10-15 minutes or until plump and soft.
  3. Drop in truffle oil and stir once again, then take off heat. Place mushrooms in a bowl and set aside.


  1. In a bowl, mix ground pork with herbs, spices and seasoning. Mix thoroughly until all the herbs and seasonings are well incorporated into the meat.
  2. Using the same pan you cooked the mushrooms in, drizzle in olive oil and bring it to a medium to high heat.
  3. Toss the pork mixture into the pan and break it up as it corks with a wooden spoon. Cook for about 15 minutes or until meat starts to brown and caramelize.
  4. Push pork to one side of the pan and pour in cooked mushrooms on the other half of the pan. Set aside.


  1. In a small cast iron pan, drizzle in olive oil, toss in minced garlic and onion and season. Stir frequently and add vegetable stock a few spoonsfuls at a time. As the stock dissipates, add another couple of spoonsfuls until the onions are beautifully caramelized. This takes about 340 minutes or so.
  2. Take off heat and set aside.


  1. Pre-heat oven to 400 degrees Fahrenheit.
  2. Roll out the two rolls of puff pastry.
  3. Take a few spoonsfuls of the onion, pork and mushrooms and evenly distribute them throughout the puff pastry leaving a bit of a border all the way around. Carefully roll the pasty starting on the long side and going towards the opposite side. Once you reach the end, place the roll seam side down and cut into roughly 4 cm thick pieces using a very sharp knife. Butter a 12-spot muffin tin and place cut rounds into tins. Sprinkle them with grated gouda and a few sage leaves. In total, you will have 12 puff pastry rounds.
  4. Place tin in the middle rack of the oven and bake for about 20-25 minutes. Check them periodically to make sure they are not browning too much.
  5. Take out of oven and let cool.
  6. Remove Pork, Mushroom Puff Pastry Rounds from muffin tin, and place on a plate with paper towel.
  7. Serve on a nice dish stacked or in a beautiful basket and enjoy.


You may have some ground pork and mushrooms left over. This can be used for something else like a Sloppy Joe style meal or meat sauce of some kind. Use a favourite mushroom of yours if you want.


To check out more recipes from Loreto and Nicoletta, you can follow them  on their cooking adventures on TwitterInstagram and Facebook


This project was funded in part through the Canadian Agricultural Partnership (the Partnership), a federal-provincial-territorial initiative. The Agricultural Adaptation Council assists in the delivery of the Partnership in Ontario.

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