These are claimed by the Brits and Aussies. This is my version, hope you like them.
Prep time: 15 Minutes
Cook time: 20 Minutes
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)
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.
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.
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.