Saturday, September 3, 2011


This recipe comes from my grandmother. It's meant to be an appetizer however i come to enjoy it as an entree with a side of Arugula salad. The dish is so rich that you must have something fresh to go with it either a nice guava compote, or mango chutney, or a nice fresh fruit salad. I have to admit the original recipe is without the puff pastry i added it to make it a little bit more fancy. It can be cut into individual bite down pieces as an appetizer or a whole one as the main dish. ENJOY!


1lb extra lean ground beef
1lb ground pork
1 cup of raisins ( or nicely cut pitted prunes is also an option and I try to use yellow raisins)
6 slices of bacon
1 cup of green olives with pimentos
salt and pepper for seasoning
1 teaspoon of paprika ( sweet paprika)
1  1/2 teaspoon of cumin
1 teaspoon of garlic powder
2 eggs
box of puff pastry thawed over night in refrigerator take out fridge one hour before using ( it will have 2 sheets)

DIRECTIONS: Preheat oven to 400 degrees F.

In a bowl mix the pork, ground beef season it it with the salt, pepper, garlic powder, paprika and cumin mix well add the eggs to bind it ( make sure you are able to make a ball with it otherwise add another egg so you are able to manage the meat. Cut the meat in half this will make 2 rolls. Then take one half and with your hand flatten it on top a piece of foil( sprayed with oil)  into a square shape as best as possible. On top of the meat you will put half of the raisins, half of olives and 3 slices of the bacon. Roll into a sausage shape making sure none of the toppings come out. Use the foil to wrap it completely until the ends are nicely secured. Repeat process with the second roll. Place on a foiled cookie pan ( for easy clean up). Place in over for 40-45 minutes. Remove from the oven and let it cool completely.
Once the meat is cooled take one of the sheets of puff pastry and roll out on a lightly floured board make sure the puff pastry is large enough so that the meat roll will fit inside. The puff pastry will act as the foil the second time around. Remove the meat rolls from foil ( the meat should be slightly pink but not raw) place on the puff pastry and roll the dough around the meat roll until tightly secured. Repeat same process with the second meat roll and the second sheet of puff pastry.

Take a knife and make 3 cuts on top of  puff pastry meat roll to let out steam. Use a little bit of egg wash or milk to brush the top of the pastry. Place back in the over for another 15-25 minutes until the dough is nice and golden. Take out, let it cool for about 5-10 minutes and cut to your liking. ENJOY!


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