Fontina & Pork Puff Pastry
Yield: 12 servings
  • 4 slices bacon
  • 12 ounces ground pork
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground sage
  • ¼ teaspoon ground black pepper
  • 1 sheet frozen puff pastry, slightly thawed
  • 2 tablespoons spicy brown mustard
  • ½ cup shredded fontina cheese
  • 1 large egg
  • 1 tablespoon water
  • Garnish: kumquats and fresh sage
  1. Preheat oven to 400°.
  2. Line a rimmed baking sheet with parchment paper. Line a plate and a heatproof bowl with paper towels.
  3. In a large nonstick sauté pan, cook bacon over medium-high heat until crisp. Remove bacon to prepared plate to drain. Reserve 1 tablespoon drippings in the pan.
  4. In the same pan, combine ground pork, garlic powder, salt, paprika, sage, and pepper. Stirring and breaking apart pork with a spoon, cook over medium-high heat until pork is browned and crumbly. Remove to prepared bowl to absorb grease.
  5. On a lightly floured surface and using a rolling pin, roll puff pastry sheet to a ⅛-inch thickness.
  6. Spread mustard onto puff pastry, leaving a 1-inch border around all sides. Top mustard layer with cooked pork. Crumble bacon, and sprinkle over cooked pork layer. Sprinkle cheese evenly over bacon layer. Bring long sides of puff pastry to the center, encasing ingredients, and pinch puff pastry together to seal. Turn pastry over so seam is on the bottom. Pinch ends of pastry together, and tuck under to form a loaf. Transfer loaf to prepared baking sheet, seam side down.
  7. In a small bowl, combine egg and water, whisking well to blend. Brush over loaf.
  8. Using a serrated bread knife, make diagonal cuts across top of loaf. Make another set of diagonal cuts in the opposite direction, creating a cross-hatch design.
  9. Bake until puff pastry is golden brown, 15 to 17 minutes. Let cool slightly.
  10. Garnish with kumquats and fresh sage, if desired.
  11. Serve warm or at room temperature. Using a serrated bread knife in a sawing motion, slice loaf into 12 pieces.
Make-Ahead Tip: Pork Puff Pastry can be assembled a day in advance, wrapped securely in plastic wrap, and refrigerated. Bake and slice just before serving.
Recipe by TeaTime Magazine at