Ingredients
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1 lb Sausage - mild
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1 lb Puff pastry
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1 pinch Cayenne pepper
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Handful, chopped Parsley - fresh
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1 cup Breadcrumbs - Panko style
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1 ea Large Egg
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1 ea beaten Large Egg
Directions
Love it when Sue makes these mini sausage rolls. They are an instant hit every time we make them, and of course they get extensive testing.
Steps
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1
Done
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Allow a pack of frozen puff pastry time to defrost to the point where it is rollable. |
|
2
Done
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In a large bowl combine the sausagemeat, breadcrumbs, an egg, cayenne and parsley. |
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3
Done
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Preheat the oven to 400ºF. Roll out a sheet of puff pastry on a lightly floured surface and cut into 3 equal strips. take 1 strip and shape a strip of the sausage mixture down the middle of the pastry, leaving about 1/2 inch clear. The sausage meat should be about 1/2 inch to 3/4 inch wide and high. |
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4
Done
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Brush the beaten egg along the edge nearest to you. Bring the far side over towards you and press down on the edge with the beaten egg. Crimp along the edge with a fork. With a sharp knife, cut the roll into 1 inch pieces and place them all on a baking sheet. Repeat the process with the remaining strips. There should be enough mixture to repeat the process with the other sheet of puff, giving you between 50 to 60 sausage rolls. |
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5
Done
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Brush the tops with the beaten egg before baking. Bake for about 25 mins until golden and remove to a cooling rack. |
