5 from 1 vote
Louisiana Pulled Pork Sausage Rolls
Prep Time
15 mins
Cook Time
7 mins
Total Time
22 mins

Slow cooked pulled pork flavoured with sweet and smokey Cajun spices add a delicious twist to a traditional sausage roll.  

Course: Snack
Servings: 16
Author: Jemma Andrew-Adiamah
  • Boneless pork shoulder (around 2.5 kg)
  • 2 onions, sliced
  • 100 ml of water
  • 5 tbsp Louisiana pulled pork paste
  • 1 sheet of ready roll puff pastry
  • 1 beaten egg
  1. Preheat the oven to 150 degrees.

On a large non-stick baking tray lie the sliced onions on bottom, place the pork shoulder on top, and pour in the water. Spread the pork with the Louisiana pulled pork paste. Cover the pork with tin foil and cook for 6 hours in the oven.
  1. To check that the pork is cooked check that the meats core temperature has reached 71 degrees using a SuperFast Thermapen 4 Thermometer.

  2. Let the pulled pork cool and prepare the pastry.

  3. Cut the pastry in 2 by cutting down the entire length.

  4. Spread a small amount of the pulled pork down the entire length of the 2 pieces puff pastry leaving a 2 cm gap at the edge. 

  5. Fold over the pastry and seal with the beaten egg. Cut into sausage rolls and brush with the egg wash.

  6. Bake in the oven for 10-12 minutes at 200 degrees until golden brown. 


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