Description
Twenty-four bite-size pork-sausage rolls in puff pastry.
Ingredients
Scale
- 2 sheets Thawed puff pastry
- 1 pound Raw ground pork sausage
- 2 tablespoons Dijon mustard
- 1/2 teaspoon Dried sage
- 1/4 teaspoon Freshly ground black pepper
- 1 egg Large egg, beaten
Instructions
- Heat oven to 400°F and line two sheets. Mix 1 lb raw ground pork sausage with 1/2 tsp dried sage and 1/4 tsp pepper. Unfold two thawed pastry sheets and cut each into two long strips; brush a total of 2 tbsp mustard thinly along the strips.
- Divide sausage into four even ropes and place one along each strip. Brush one pastry edge lightly with beaten egg, fold pastry over sausage and seal the seam. Cut each long roll into six small pieces, making twenty-four provisional rolls.
- Arrange seam side down with space on sheets, brush remaining egg over tops and bake about 25–30 minutes until puffed and golden. Probe the center of several different pieces: ground pork filling must reach at least 160°F on a food thermometer, not merely look browned through pastry.
- Rest five minutes and serve twenty-four provisional pieces. Record pastry brand, sausage size, center readings and actual yield in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: 25–30-minute bake until ground-pork filling reaches 160°F, five-minute rest; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizers
Nutrition
- Serving Size: One small roll