Mini Sausage Rolls
Ingredients
- 1 pound ground pork sausage casings removed
- 1/2 cup fresh breadcrumbs
- 1 small onion finely grated
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 sheet puff pastry thawed
- 1 egg beaten, for egg wash
- 1 tablespoon sesame seeds optional
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, mix the sausage, breadcrumbs, grated onion, sage, salt and pepper until evenly combined.
- Roll the puff pastry sheet out slightly on a floured surface and cut it into 2 long strips.
- Shape half the sausage mixture into a log down the center of each strip.
- Fold one side of the pastry over the filling, then the other, pressing the seam to seal.
- Brush the seam with a little egg wash to lock it shut, then turn the log seam side down.
- Brush the tops with the remaining egg wash and sprinkle with sesame seeds if using.
- Slice each log into pieces about 1.5 inches long with a sharp knife.
- Arrange the pieces seam side down on the baking sheet, leaving a little space between each.
- Bake for 20 to 22 minutes, turning the sheet halfway through, until the pastry is deep golden and puffed.
- Check doneness by cutting one open: the filling should be opaque with no pink and the pastry crisp and flaky in layers.
- Let the rolls rest for 5 minutes on the sheet before moving to a plate, so the filling is not scalding on the first bite.
Good to Know
Assemble the uncooked logs up to a day ahead and keep them chilled; slice and bake them fresh so the pastry stays crisp.