These are claimed by the Brits and Aussies. This is my version, hope you like them.
Prep time: 15 Minutes
Cook time: 20 Minutes
Serves: 12
These are delicious and they freeze great for reheats
1 (16 ounce) package hot pork sausage (jimmy dean hot ground sausage)
1 (17.25 ounce) package frozen puff
pastry sheets, thawed
1 egg beaten and set aside till needed
For the sausage filling:
1/4 cup Dijon mustard
half a medium onion, finely diced
1 small carrot, finely diced
1 clove garlic, minced
1 teaspoon fennel seeds, crushed (optional)
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Preheat the oven to 400 degrees F
Heat a skillet over medium heat and sauté the onions, carrots and garlic in olive oil until tender about 5 to 7 minutes. Remove the skillet from heat and allow to cool. In a bowl mix sausage and fennel seeds, if using, vegetables and Dijon mustard. Wet your hands in cool water; do not dry them, just shake off excess. With wet hands divide sausage mixture into 12 pieces, and roll into small logs. Place on a chilled plate.
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Unfold the thawed puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with egg wash. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
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Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 18 minutes or so to make sure they don’t get too dark. You can freeze these unbaked or baked. Uncooked frozen – preheat oven and bake for 25 minutes, if frozen, baked the reheat for 10 minutes.
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