Tip: Filling can be make 1-2 days before needed. Want to spice it up? go as hot as you want with changing the temperature of the sausage that you use. Also, it only takes about 20-30 min to let the puffed pasty thaw... DONT OVER THAW, it will make the pasty harder to work with! No puffed pasty in your store? Head over to the refrigerated biscuit area and pick up some crescent dinner rolls.
Saturday, December 4, 2010
Holiday Treats Day 4: Savory Sausage Rolls
So are you hosting a party? Needing to bring a appetizer to a company function? Well here is the perfect and yummy solution! I love this easy, yet elegant choice!
Savory Sausage Rolls
3 sheets of frozen puffed pasty, thawed
2 eggs, beaten
1 ½ pounds of ground sausage
1 yellow onion small diced
1 garlic clove, minced
1 cup unseasoned bread crumbs
3 TBS chopped thyme
½ tsp ground sage
½ tsp nutmeg
½ tsp ground cloves
Preheat Oven to 400, line two baking trays with parchment or a silpat.
Cut pasty sheets in half and brush edges with beaten eggs. Mix half of the remaining egg with the remaining ingredients. Pipe or spoon the filling down the center of the each pasty in a 1 ½ inch wide line. Roll pasty cover the filling and tucking the edges underneath, secure with beaten egg. Cut into 6 even pieces, brush the tops with egg and cut two small slashes on the tops.
Bake on trays for 15 min, then reduce heat to 350 and continue baking for 15 more min, or until puffed and golden.