Preparation

Preheat the oven to 350F. Add cold water to fatback cubes to cover and let soak for 30 minutes. Drain and pat dry. Fry ground beef and bulk sausage in vegetable oil over high heat, until completely cooked through. Combine with fatback and process lightly. Saute the onions in vegetable oil until translucent and slightly golden, about 10 minutes. Combine the meats and onions. Season with salt to taste. Add pepper, cloves, and dill weed. Brush the pastry sheet with 1 tbsp of oil. Turn out the meat mixture in the middle, shape into a sausage, and roll the pastry, tucking in the sides. Place the roll on an oiled baking sheet. Combine egg, egg yolk, and 1/2 tbsp vegetable oil. Beat well together. Brush the roll with the egg wash generously. Bake until the pastry is deep golden in color, about 45 minutes. Cover with a cloth towel and cool before serving.

Ingredients

  • 1 lb ground beef
  • 1/2 lb bulk pork sausage
  • 1/2 lb kielbasa, ground
  • 1 small onion, minced
  • 1/2 tsp ground cloves
  • 1 tbsp ground black pepper
  • 1 tbsp minced dill weed
  • 1/4 lb pork fatback (without rind), cubed
  • 1-1/2 tbsp vegetable oil + more for frying
  • 1 small egg
  • 1 egg yolk
  • 1 sheet of puff pastry, thawed
  • salt to taste