Puff Pastry Baked Peameal Pork with Mustard Sour Cream

For Puff Pastry Peameal Pork

For pork, preheat oven to 400°F (200°C). Combine ricotta, cheddar and paprika. On a lightly floured surface, roll out puff pastry to ¼-inch (5-mm) thick rectangle, about 10 inches (25 cm) by 8 inches (20 cm). Spread ricotta filling over pastry, leaving a 1-inch (2.5-cm) border free of