Sausage Rolls
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This recipe makes 48 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 8484 cal |
| pro | 2 g2g pro |
| total fat | 6 g6g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 5 g5g carb |
| fibre | 00 fibre |
| chol | 18 mg18mg chol |
| sodium | 91 mg91mg sodium |
| potassium | 26 mg26mg potassium |
| % RDI: | - |
| iron | 33 iron |
| vit A | 33 vit A |
| folate | 66 folate |
- Preparation time: 20 minutes Chill: 30 minutes
- Total time : 30 minutes
When cutting the rolls of dough into pieces, wipe knife with paper towel every few slices to keep tops looking beautiful. Serve with Dijon or your favourite mustard for dipping.
Ingredients
- 1 lb frozen pork sausage meat , thawed1 lb frozen pork sausage meat, thawed
- 1/2 onion , diced1/2 onion, diced
- 1 clove garlic , minced1 clove garlic, minced
- 1 tsp dried savory 1 tsp dried savory
- 1/2 tsp dried thyme 1/2 tsp dried thyme
- 1/2 tsp sweet paprika 1/2 tsp sweet paprika
- 1 pinch pepper 1 pinch pepper
- 1 egg 1 egg
- All-Purpose Savoury Pie Dough recipe All-Purpose Savoury Pie Dough recipe
Preparation
In large bowl, mix together pork, onion, garlic, savory, thyme, paprika and pepper.
Whisk egg with 1 tsp (5 mL) water; set aside.
On lightly floured surface, roll out 1 disc of the dough into 10-inch (25 cm) square; trim edges. Cut into 3 strips. Place about 1/3 cup (75 mL) filling evenly along long side of each strip, leaving 1/2-inch (1 cm) border on opposite side. Brush border with egg wash. Fold over to enclose; press edge to seal. Repeat with remaining dough. Chill until firm, about 30 minutes, or freeze for 15 minutes.
Trim ends of each roll; brush tops with egg wash. Cut each into 8 pieces. Bake on parchment paper–lined baking sheet in 400°F (200°C) oven until pastry is golden and flaky, about 30 minutes. Let cool.
Whisk egg with 1 tsp (5 mL) water; set aside.
On lightly floured surface, roll out 1 disc of the dough into 10-inch (25 cm) square; trim edges. Cut into 3 strips. Place about 1/3 cup (75 mL) filling evenly along long side of each strip, leaving 1/2-inch (1 cm) border on opposite side. Brush border with egg wash. Fold over to enclose; press edge to seal. Repeat with remaining dough. Chill until firm, about 30 minutes, or freeze for 15 minutes.
Trim ends of each roll; brush tops with egg wash. Cut each into 8 pieces. Bake on parchment paper–lined baking sheet in 400°F (200°C) oven until pastry is golden and flaky, about 30 minutes. Let cool.
Source : Canadian Living Magazine: December 2010
- Keywords : Christmas; Appetizers; Sausages; Onions; Garlic; Bake; 100 calories;
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