sausage rolls
Components:
- One puff pastry sheet (if frozen, thawed)
- One pound (450 grams) of sausage flesh (or sausages devoid of casing)
- One beaten egg for the egg wash
- One tablespoon of milk (for the egg wash, optional)
- To taste, add salt and pepper.
- One teaspoon of dry herbs (such rosemary or thyme)
- One little onion, optionally diced finely
- One minced garlic clove, if desired
Guidelines:
1. Preheat Oven:
- Set the oven’s temperature to 200°C, or 400°F.
2. Get the Filling Ready:
- Remove the casing from the sausages and transfer the meat to a bowl if you’re using them.
- Add the optional ingredients (dry herbs, chopped onion, minced garlic), and mix in the salt and pepper.
3. Put the Rolls Together:
- On a surface dusted with a little flour, roll out the puff pastry.
- Roll out the pastry and cut it into rectangles about 4 by 6 inches, or whatever size you want your sausage rolls to be.
- Shape each pastry rectangle into a log shape by placing a bit of the sausage meat along one of its edges.
- Using a little water to seal the edge, roll the crust over the sausage meat to create a log shape.
4. Get ready to bake:
- Lay the sausage rolls, seam-side down, on a parchment paper-lined baking sheet.
- For a golden finish, brush the tops of the rolls with a mixture of the beaten egg and milk (if using).
5. Cook:
- Bake for 20 to 25 minutes in a preheated oven, or until the sausage is thoroughly cooked and the pastry is golden brown.
6. Chill and Present:
- Before serving, allow the sausage rolls to cool somewhat. You may eat them heated or room temperature.
- Feel free to add more flavor to the filling by adding a little cheese or your preferred spices!