Meats Recipes - Dutch Pork Roll

  
 

Meats Recipes - Dutch Pork Roll

Ingredients                        

  • 750 g/1 1/2lb/6 cups minced (ground) pork

  • 1 onion, finely chopped

  • 1 garlic clove, crushed

  • 225 g/8 oz/2 cups cooked long-grain rice

  • 30 ml/2 tbsp chopped parsley

  • 5 ml/1 tsp chopped sage

  • 15 ml/1 tbsp Worcestershire sauce

  • 3 eggs

  • 225 g/8 oz Edam cheese, finely diced

  • 225 g/8 oz puff pastry (paste)

Method:

  1. Mix the pork with the onion, garlic, rice, parsley, sage and Worcestershire sauce in a large bowl. Beat 2 of the eggs together and add to the mixture. Mix well to bind.

  2. Press half the mixture into a greased 900 g/2 lb loaf tin (pan). Top with the cheese. Press the remaining pork on top.

  3. Cover with foil and place in a roasting tin (pan) containing 2.5 cm/1 in boiling water. Bake at 190°C/375°F/gas mark 5 for 1 1/2 hours.

  4. Drain off the liquid in the tin and reserve to make gravy. Roll out the pastry to a rectangle about 30 x 20 cm/12 x 8 in.

  5. Turn the meat loaf out on to the centre of the pastry. Beat the remaining egg and use to brush the edges of the pastry. Fold over the meat loaf and seal well together.

  6. Transfer, sealed side down, on to a dampened baking sheet. Use any pastry trimmings to make leaves. Place on top and brush all over with beaten egg to glaze.

  7. Make 2 slits in the top to allow steam to escape. Bake at 230°C/450°F/gas mark 8 for about 20 minutes until puffy and golden brown. Serve cut in thick slices with gravy made from the meat juices.