This is about using one sheet of rolled out puff pastry for quickness - that said you may need to do more if there is a crowd as they go quick. There is also a 'pork stick' (with sage, shallots and apple - rolled in oats); these I made while waiting for the pastry to cook! (This is for tomorrow, so I have only put a few together as a taste test!! - the pastry (cooled) keeps fine in an air tight container).
Just cut into desired shapes and size (I usually make them bigger for friends, smaller for business). I like to use a different shape for each filling. For the long sticks, I egg washed (a yolk with 2 tablespoons of milk) and dusted with parmesan and smoked paprika. You can also egg wash the pastry shapes and sprinkle the top with seeds. Once you cut out your shapes, put them on a baking sheet and into the freezer for ten minutes to chill down. Place the baking sheet into the heated oven for about 15 -20 minutes, but follow the directions on the pack as some pastries are rolled thinner than others. Oven about 190°c/ 375°f . If rolling out by yourself, it will cook longer and they will rise more.
Tip : a cake tin with boiling water in on the bottom shelf as you bake as the steam will help the rise.
Cool, split in half with a knife and fill....
I piped in soft goats cheese with pink pepper corns; the other with horseradish cream with ham. Alternatively smoked salmon, seafood, diced cold meats, soft cheeses with herbs, garlic snails (serve these hot), blue cheese and walnuts, pesto, anchovies.... the list is endless!!!
Just don't fill too early and stay away from wet things like cucumber, etc.....
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Pork sticks with apple, shallots and sage, rolled in oats with a mustard cream dipping sauce.
(CELIAC version, not using the oats but a gluten free organic rice crumbs)
450 g / 1 lb pork tenderloin (or a lean cut)
170 g / 6 oz smoked bacon
2 chopped shallots (or 1 small oinion)
half an apple - grated
1 egg (+1 for the coating)
ground oats for coating (or rice crumbs)
tablespoon of sage (or herb of choice)
salt and pepper
Sauce - 2 tablespoons of grainy mustard to six of cream or yoghurt.
Grind the meat (in a processor - as it is lean - or a grinder; just cut it up before, especially the bacon so you don't over work the meat in the machine, add the egg and shallots halfway). Form into sausage shapes or balls and dip into some rice or normal flour then into the egg mixed, then into the rice crumbs or ground oats (the fine ground oats can be bought if not, (before you whiz up the meat) whiz up the oats to make a crumb) - see below photo.
Alternatively, they can just be cooked without a coating and are still good.
Fry or bake them for about 20-25 minutes in a little olive oil on a low to medium heat; they should take on a nice golden colour - turn them a few times.
They are nice cold or just warmed, serve with the sauce on the side or on a cocktail stick if you prefer.