These are TO DIE FOR. My sister and I made them in a (British baking-themed) cooking class over a year ago and they are officially on the menu for any future parties we may host. With very simple ingredients, this is guaranteed to make everyone happy. When you have the flakey and buttery puff pastry combined with some sweet sausage, you really can't go wrong. The only stipulation is that instead of making our puff pastry from scratch, we used store-bought. Don’t get me wrong, puff pastry from scratch is ten times more delicious, but it’s also ten times more the work. I’ll save that for more special occasions. Regardless, you have to try this one — you won’t be disappointed! Enjoy!
INGREDIENTS
1 sheet frozen puff pastry, defrosted
1 medium yellow onion, minced
2 garlic cloves, minced
1 tbsp olive oil
1 pound ground pork sausage
1 egg
1 tsp salt
1 tsp ground pepper
1 tsp ground nutmeg
1 cup panko breadcrumbs
Egg wash
Finishing salt
INSTRUCTIONS
1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
2. To a medium skillet, heat olive oil until it begins to shimmer. Add onion and saute until translucent (3-5 minutes). Add garlic and saute for thirty seconds until fragrant. Season onions with salt and pepper. Allow to cool.
3. Prepare the sausage: To a medium bowl, mix cooled onions, sausage, egg, salt, spices, and breadcrumbs and knead to combine. Continue kneading with your hands until meat holds together when squeezed.
To a lightly floured surface, roll puff pastry into a 15x16-inch rectangle. Using a sharp knife, cut the pastry into 12, 4x5 inch rectangles. Do not saw as you cut — this will compress the layers and prevent the puff pastry to rise evenly.
4. With a pastry brush, lightly brush the long edges of each party with egg wash.
5. Using your hands, form the meat mixture into logs 1-inch wide by 5-inch long. Place the log in the bottom third of the pastry. Fold the top edge of the pastry to meet the bottom edge and seal shut by crimping with a for. Assemble the remaining rolls.
6. Transfer shaped rolls to a sheet pan and lightly brush rolls with egg wash and sprinkle with finishing salt.
7. Bake for 25 minutes until the pastry is puffed, golden brown, and sausage is cooked through. Serve warm or at room temperature.
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