Ingredients

• 2 sheets puff pastry, thawed

• 1 lb (450g) ground pork or sausage meat

• 2 large yellow onions, thinly sliced

• 2 tbsp butter

• 1 tbsp fresh thyme, chopped

• 1 cup Gruyère cheese, shredded

• 1 tbsp Worcestershire sauce

• 1 egg (for wash)

• Salt and black pepper to taste

Instructions

1. Caramelize the Onions

Melt butter in a large skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly for 20–25 minutes, stirring occasionally, until they are deep golden brown and jammy. Stir in the Worcestershire sauce and thyme, then let the mixture cool completely.

2. Prepare the Filling

In a large bowl, combine the ground meat, shredded Gruyère, and the cooled caramelized onions. Season with pepper (and salt if using unseasoned pork). Mix gently until just combined—overworking the meat can make the rolls tough.

3. Assemble

Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets and cut each in half lengthwise to create four long rectangles. Distribute the meat mixture down the center of each rectangle in a log shape.

4. Roll and Bake

Brush one edge of the pastry with egg wash. Fold the pastry over the filling, pressing the seam to seal. Cut each long log into 3 or 4 smaller rolls. Place on a parchment-lined baking sheet, seam-side down.

5. The Finishing Touch

Brush the tops with the remaining egg wash and sprinkle with a little extra thyme or cracked pepper. Bake for 25–30 minutes until the pastry is puffed and a deep, glossy golden brown. Serve warm with a side of grainy mustard or beef jus for dipping.