Puff Pastry Sausage Rolls
Puff Pastry Sausage Rolls
Photography by Matthew Kimura
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 72 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | 0 |
| chol | 24 mg |
| sodium | 109 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 2 |
| vit C | 2 |
| folate | 2 |
These ever-popular sausage rolls are so easy to make and so delicious that you'll never want the store-bought variety again.
Ingredients
Preparation
Line baking sheet with parchment paper; set aside.
In bowl, beat 1 of the eggs until frothy; blend in sausage, bread crumbs, parsley, onion and garlic. Set aside.
On lightly floured surface, unroll pastry; cut crosswise into three 10- x 3-1/2-inch (25 x 9 cm) strips. Brush with mustard; spoon about one-third of the sausage mixture lengthwise down centre of each. Fold long sides over to cover filling and slightly overlap; press edge to seal.
Arrange rolls, seam side down, on prepared pan. Cover and freeze until firm, about 15 minutes. Cut each roll crosswise into 8 pieces; space about 1 inch (2.5 cm) apart. (Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Add 5 minutes to baking time.)
In small bowl, whisk remaining egg with 1 tbsp (15 mL) water; brush over rolls. Bake in 425°F (220°C) oven until puffed and golden, about 20 minutes.
Source : Canadian Living Magazine: December 2005
- Keywords : Appetizers; Christmas; Bake; Sausages; Eggs; Bread crumbs; Puff pastry; Parsley;
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