Pork and Pepper Tapas Rolls
Serves 6
Preparation: 25 min – Cooking: 20 min
Ingredients:
1 rectangular puff pastry sheet: 250 g
Ground pork: 300 g
Red bell pepper: 1 (approx. 100 g)
Yellow bell pepper: 1 (approx. 100 g)
Red onion: 1 small (approx. 60 g)
Chopped garlic: 1 clove
Smoked paprika: 1 tsp
Ground cumin: 1/2 tsp
Olive oil: 1 tbsp
Salt: 1/2 tsp
Pepper: 1 pinch
Freshly chopped parsley: 1 tbsp tbsp
Egg yolk: 1 (for browning)
Very detailed preparation steps:
1. Prepare the stuffing
In a hot skillet, add the olive oil. Sauté the finely chopped red onion for 2 minutes. Add the ground pork and cook over medium heat for 6 to 7 minutes, until lightly browned. Stir in the chopped garlic and diced red and yellow bell peppers. Continue cooking for 5 minutes, stirring. Add the paprika, cumin, salt, and pepper. Mix well. Remove from heat and add the chopped parsley. Let cool slightly.
2. Assemble the rolls Spread the puff pastry on your work surface. Spread the cooled filling evenly over the entire surface, leaving a 1 cm border on one edge for sealing. Roll the dough lengthwise to form a tight log. Cut into slices about 3 cm thick. Place them flat on a baking sheet lined with baking paper.
3. Finishing and Baking Brush each roll with a little beaten egg yolk. Bake at 190°C (fan oven) for 20 minutes until golden brown and the puff pastry crisps.
Tip for making this recipe easier
Let the roll rest in the refrigerator for 10 minutes before slicing: the cut will be cleaner and more even!
Ingredient Swap
You can replace the pork with ground veal or even a pork/veal blend.
Cooking Tip
Turn the rolls halfway through cooking for even browning on both sides and optimal crispiness.
Pork and Pepper Tapas Rolls
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