USA news on Youtube Feb 2 2018

500g/1lbs minced pork 100g/3.5oz pancetta (or fat ham) 2 tbsp olive oil 1 medium onion (± 100g/3.5oz) 100g/3.5oz of mushrooms 2 garlic cloves Chopped parsley to taste

1 slice of bread (± 50g/1.7oz) 1 apple (Reinette or other) 1 tbsp Dijon mustard (+ for brushing) 1 egg 1 rectangular puff pastry 1 egg yolk, for brushing salt and pepper to taste and: cling film parchment paper

You can use another minced meat that you like, including wild game, or a mixture of meats. The internal temperature of pork, to be eaten safely, must be at least 71º C. The puff pastry should not be too thin.

Pork Meatloaf in Puff Pastry

Sauté the chopped onion in olive oil

Add the chopped mushrooms

and cook until the water released by the mushrooms disappears

Add the chopped garlic and fry a little bit more

Remove from the heat and let it cool down

Peel and core the apple

and cut into cubes

Pour boiling water over the bread and let it soak and soften

Then drain it in a colander

and squeeze it with your hands to smash it and remove all the liquid

Mix the bread, apple and chopped parsley with the onion/garlic/mushroom mixture

Add the minced meat

Season with salt

pepper

beaten egg

mustard and mix everything together by hand

Lay two sheets of cling film over the worktop, side by side along the long edge, overlapping 5 cm/2in

This way you will have the width needed to wrap the roll

Place the meat over the cling film, shape a roll

wrap the roll in the cling film, tightening, especially the ends, to be sealed

Store in a refrigerator for at least 30 minutes.

After that time, roll out the puff pastry , a bit larger than the roll

Place the pastry over cling film (two sheets also, overlapping a bit, side by side)

Place the roll, still wrapped in film, in the center of the pastry, next to you

and, with the back of a knife, mark the width of the roll

Brush the whole lenght with mustard, leaving the sides unbrushed

Place the pancetta (or thin slices of fat ham) over the mustard

Remove the cling film from the roll and place it over the pancetta

Wrap the roll in the pastry using the cling film to help you, tightening it at each turn

Note that the cling film does not go into the roll, it is just to help you wrap it

Close the ends, wrap the roll in the film used for the process

Seal and put it back in the refrigerator for another half hour at least, or until the dough gets harder.

After that time, remove the cling film and place the roll, with the junction facing down

in a baking tray lined with ungreased pachment paper

Make gentle incisions on the pastry with the back of a knife

brush with egg yolk (diluted in a few drops of water)

sprinkle with coarse salt

and cook in a preheated oven at 200º C/390º F for 45 to 50 minutes

or until the internal temperature reaches 71º C/160º F.

Once ready, remove from the oven, let it rest for 10 minutes and serve.

Pork Meatloaf in Puff Pastry