A delightful Cajun-inspired pastry braid filled with seasoned pork and vegetables, perfect for brunch or dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a crispy pastry.
In a skillet, cook the ground pork over medium heat until browned, then drain any excess fat.
Use a wooden spoon to break the pork into small pieces as it cooks.
Add the onion, celery, bell pepper, garlic, and Cajun seasoning to the skillet. Cook until the vegetables are tender.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the cream cheese, green onion, and parsley until the cream cheese is melted and the mixture is well combined. Let it cool completely.
Cooling the filling prevents the pastry from becoming soggy.
Roll out the puff pastry on a lightly floured surface into a rectangle. Transfer it to a parchment-lined baking sheet.
Keep the pastry cold for easier handling.
Spoon the cooled filling down the center of the pastry, leaving space on the edges.
Don't overfill to avoid spillage during baking.
Cut diagonal strips along the sides of the pastry, then fold them over the filling to create a braid pattern.
Use a sharp knife for clean cuts.
Brush the pastry with the beaten egg to give it a golden finish.
Ensure even coverage for a uniform golden color.
Bake in the preheated oven for 25 minutes or until the pastry is golden brown.
Check halfway through to ensure even baking.
Let the braid cool slightly before slicing and serving. Enjoy your Cajun Pork Pastry Braid!
Serve with a side salad for a complete meal.
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