Roast Meat and Stuffing Pastry Rolls
Roast Meat and Stuffing Pastry Rolls
Ingredients
For the Filling
- 2 cups cooked roast meat, diced (e.g., beef, pork, or chicken)
- 1 cup stuffing mix, dry, prepared according to package directions
- 1/2 cup chicken broth
- 1/2 yellow onion, finely diced
- 1 celery stalk, finely diced
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pastry Rolls
- 2 puff pastry sheets, thawed, from a 17.3-ounce package
- 1 large egg
- 1 tablespoon water
- 1 tablespoon sesame seeds, optional, for sprinkling
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a medium skillet, melt the butter over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes. Remove from heat and let cool slightly.
⏱️ 10 min•🌡️ 400
- 2
In a large mixing bowl, combine the diced cooked roast meat, prepared stuffing, chicken broth, sautéed onion and celery, fresh parsley, salt, and black pepper. Mix gently until all ingredients are well combined. The mixture should be moist but not soggy.
⏱️ 5 min
- 3
On a lightly floured surface, unroll one sheet of puff pastry. Cut the sheet in half lengthwise to create two long rectangles. Repeat with the second sheet of puff pastry, yielding a total of four rectangles.
⏱️ 3 min
- 4
Divide the meat and stuffing mixture evenly among the four puff pastry rectangles. Spoon the mixture down the center of each rectangle, forming a log shape. Fold one long side of the pastry over the filling, then fold the other side over, overlapping slightly, to enclose the filling completely. Pinch the seam gently to seal. Turn the rolls seam-side down.
⏱️ 7 min
- 5
In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of each pastry roll generously with the egg wash. If desired, sprinkle the tops with sesame seeds.
⏱️ 3 min
- 6
Carefully transfer the pastry rolls to the prepared baking sheet. Bake for 25-30 minutes, or until the pastry is golden brown and puffed, and the filling is heated through. If the pastry browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 25 min•🌡️ 400
- 7
Remove from the oven and let cool for a few minutes before slicing each roll into 2-3 pieces (depending on desired serving size). Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roast Meat and Stuffing Pastry Rolls
Ingredients
For the Filling
- 2 cups cooked roast meat, diced (e.g., beef, pork, or chicken)
- 1 cup stuffing mix, dry, prepared according to package directions
- 1/2 cup chicken broth
- 1/2 yellow onion, finely diced
- 1 celery stalk, finely diced
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pastry Rolls
- 2 puff pastry sheets, thawed, from a 17.3-ounce package
- 1 large egg
- 1 tablespoon water
- 1 tablespoon sesame seeds, optional, for sprinkling
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a medium skillet, melt the butter over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes. Remove from heat and let cool slightly.
⏱️ 10 min•🌡️ 400 - 2
In a large mixing bowl, combine the diced cooked roast meat, prepared stuffing, chicken broth, sautéed onion and celery, fresh parsley, salt, and black pepper. Mix gently until all ingredients are well combined. The mixture should be moist but not soggy.
⏱️ 5 min - 3
On a lightly floured surface, unroll one sheet of puff pastry. Cut the sheet in half lengthwise to create two long rectangles. Repeat with the second sheet of puff pastry, yielding a total of four rectangles.
⏱️ 3 min - 4
Divide the meat and stuffing mixture evenly among the four puff pastry rectangles. Spoon the mixture down the center of each rectangle, forming a log shape. Fold one long side of the pastry over the filling, then fold the other side over, overlapping slightly, to enclose the filling completely. Pinch the seam gently to seal. Turn the rolls seam-side down.
⏱️ 7 min - 5
In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of each pastry roll generously with the egg wash. If desired, sprinkle the tops with sesame seeds.
⏱️ 3 min - 6
Carefully transfer the pastry rolls to the prepared baking sheet. Bake for 25-30 minutes, or until the pastry is golden brown and puffed, and the filling is heated through. If the pastry browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 25 min•🌡️ 400 - 7
Remove from the oven and let cool for a few minutes before slicing each roll into 2-3 pieces (depending on desired serving size). Serve warm.
⏱️ 5 min