When I was younger I thought most things that had puff pastry were sweet not savoury. We had sausage rolls on occasion however I got the impression that they were time consuming and you had to be a proper pastry chef to manage making them. Yesterday I made these sausage rolls. They were easy considering that I used a package of puff pastry, unfortunately. Right now I am not about to fuss with making puff pastry although I do want to try. And after some research I have found many recipes which vary from simple to all out time consuming. For this recipe you can make your own puff pastry or simply do what I did and buy a box of ready made low sodium puff pastry.
Sausage Rolls
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2 eggs
1 package of ground pork
1/4 cup (60ml) bread crumbs,
1/4 cup (60ml) minced fresh parsley
1/4 cup (60ml) minced onion or shallot
2 cloves garlic, minced
1 tablespoon of grainy organic mustard
1 package (450g pkg) frozen puff pastry, thawed and chilled
Line a baking sheet with parchment paper. Set aside.
In a bowl blend the ground pork, bread crumbs, parsley, onion, garlic and mustard. In a smaller bowl beat 1 of the eggs until frothy and add it to the ground meat mixture. Stir. Set aside.
On a lightly floured surface roll out pastry, one square at a time. *The box of puff pastry I bought came as two squares.* Yours may come wrapped differently. Roll until you have a fair sized rectangle. Spoon half of the meat mixture lengthwise down the side of the each pastry. You want to leave about an inch between the edge and where the mixture starts. Fold and roll over all the way to the other side. Fold in the edges as you go.
Arrange rolls seam side down on the prepared baking sheet. Cover and freeze for about 10 minutes. Cut each roll into about 1 inch pieces.
In another small bowl, whisk the other egg with 1 tablespoon (15ml) of water; brush over rolls. Bake in a 425ºF (220ºC) oven until puffed and golden. About 20 minutes.
I served them with seasoned oven roasted baby potatoes and mushy peas.
Have a good weekend everyone! - JW