-
1
Preheat the oven to 400 degrees F.
-
2
Heat a deep saute pan over medium heat.
-
3
Add the oil and allow to heat.
-
4
Add the beef and pork to the oil, stirring to cook until browned, 6 to 8 minutes.
-
5
Then add the tomato, garlic, parsley, salt, and pepper, and reduce the heat to low and cook for additional 3 to 4 minutes.
-
6
Remove from the heat.
-
7
Carefully strain into a bowl.
-
8
Transfer the meat mixture to a clean bowl.
-
9
Allow the mixture to cool for 5 minutes.
-
10
(Mixture must be cool before adding to the pastry.)
-
11
While the mixture cools, roll out the puff pastry.
-
12
For the roulade: Sprinkle some flour on your counter or cutting board.
-
13
Lay the sheet of pastry over the flour.
-
14
With a rolling pin, roll the pastry out from the center, from the top to the bottom, and then out to the sides to make it a large rectangle, about 1 1/2 times the original size.
-
15
Stir the egg yolks and breadcrumbs into the cooled meat mixture, stirring in well.
-
16
Place half the cooled meat mixture onto the bottom third of the pastry sheet, keeping the bottom 2 inches empty.
-
17
Top with half the Cheddar and goat cheeses and roll tightly.
-
18
Using a pastry brush, brush the top of the pastry with a light coating of whisked egg whites.
-
19
Sprinkle with salt, pepper, and half the Parmesan.
-
20
Repeat with the second piece of pastry.
-
21
Place the roulades on a sheet pan covered with parchment.
-
22
Bake in the oven until golden brown, 16 to 20 minutes.
-
23
Remove from the oven and let rest for 5 minutes.
-
24
For the sauce: In a small bowl, stir the chopped onion and ketchup together.
-
25
To serve: Slice the roulades into thin rounds and serve warm with a dollop of sauce on each slice.
-
26
Chef's Notes
-
27
Keep the puff pastry in the fridge until you're ready to use it.
-
28
If the pastry gets too warm and soft while you're rolling it out, just chill it for a minute before proceeding.
-
29
Make sure that the meat mixture is cooled before adding to the pastry.
