When cutting the rolls of dough into pieces, wipe knife with paper towel every few slices to keep tops looking beautiful. Serve with Dijon or your favourite mustard for dipping.
- Portion size 48 servings
- Credits : Canadian Living Magazine: December 2010
Ingredients
Method
In large bowl, mix together pork, onion, garlic, savory, thyme, paprika and pepper.Whisk egg with 1 tsp (5 mL) water; set aside.
On lightly floured surface, roll out 1 disc of the dough into 10-inch (25 cm) square; trim edges. Cut into 3 strips. Place about 1/3 cup (75 mL) filling evenly along long side of each strip, leaving 1/2-inch (1 cm) border on opposite side. Brush border with egg wash. Fold over to enclose; press edge to seal. Repeat with remaining dough. Chill until firm, about 30 minutes, or freeze for 15 minutes.
Trim ends of each roll; brush tops with egg wash. Cut each into 8 pieces. Bake on parchment paper–lined baking sheet in 400°F (200°C) oven until pastry is golden and flaky, about 30 minutes. Let cool.
Nutritional facts Per piece: about
- Sodium 91 mg
- Protein 2 g
- Calories 84.0
- Total fat 6 g
- Potassium 26 mg
- Cholesterol 18 mg
- Saturated fat 3 g
- Total carbohydrate 5 g
%RDI
- Iron 3.0
- Folate 6.0
- Vitamin A 3.0
