Serve these at a cocktail party, they are a sure bet to disappear.
Good with a spicy mustard dipping sauce.
Freeze, unbaked, for up to 3 months.
Preparation Time40 min
Preparation Time - Text40 mins, plus chilling
Cooking Time10 min
Cooking Time - Text12
Total Timeunder 2 hours
Recipe Coursehors d'oeuvre
Taste and Texturecrisp, meaty, savory
Type of Dishcanape/crostini
- ½ package thawed frozen puff pastry
- 1½ lb (675g) bulk pork sausage
- 1 onion, finely chopped
- 1 tbsp chopped thyme
- Grated zest of 1 lemon
- 1 tsp Dijon mustard
- 1 large egg
- 1 large egg yolk
- Salt and freshly ground black pepper
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll the puff pastry on a lightly floured work surface into a 12in (30cm) square. Cut in half.
Combine the sausage, onion, thyme, lemon zest, mustard, and egg yolk, and season with salt and pepper.
Beat the egg. Form half of the sausage mixture into a 12in (30cm) long sausage shape. Place in the center of one pastry strip. Brush the pastry with beaten egg, roll up to enclose the sausage, and pinch the seam closed. Repeat with the remaining pastry and sausage mixture. Cut each roll crosswise into 12 pieces.
Place the rolls, seam down, on the baking sheet. Using kitchen scissors, snip 2 cuts in the top of each roll. Brush with beaten egg. Bake for 10–12 minutes, or until golden brown. Serve warm.
2008 Dorling Kindersley