Mini Sausage Rolls
Ingredients
1 sheet puff pastry, thawed
1 lb pork sausage (casings removed) or Premium pork sausage (such as Jimmy Dean, in tube)
1 large egg
½ cup breadcrumbs, plain or panko
2 Tbsp fresh parsley, chopped or 1 Tbsp dried parsley
1 Tbsp fresh thyme leaves or 1 tspdried thyme
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
⅛ tsp ground black pepper
Egg Wash: 1 large egg and 1 Tbsp water
Instructions
Defrost 1 sheet of puff pastry according to the package instructions. Preheat the oven to 425°F and line a baking sheet with a silicone baking mat or parchment paper; set aside. In a small bowl whisk together the egg and water for the egg wash; set aside.In a medium-size bowl, add ground sausage, bread crumbs, egg, parsley, thyme, garlic powder, onion powder, salt and pepper; mix until combined with a fork. Don't over mix!On a floured surface roll the sheet of puff pastry to 14-inches long and a little wider. Cut the puff pastry into three large rectangles lengthwise. Divide the mixed sausage into 3 and shape each into a long sausage shape on top of each rectangle.Fold over one side and then the other and pinch the dough together to seal and press down lightly to make it seamless. Fold and press the ends together to seal the ends. Turn the sealed sausage rolls over and cut each one into seven 2-inchmini rolls.Place all 21 mini sausage rolls on the prepared baking sheet. Cut two slits on top of each roll, then brush with the egg wash on the top and sides. Bake in the oven for 20-25 minutes or until golden brown and pastry is puffed.
I can almost taste them🤤