• Prep 25 min
  • Cook 30 min
  • Makes About 24 pieces, serves 8 to 10 as party food

Ingredients

  • 600g / 1.3 pounds of ground sausage
  • 2 medium eggs
  • 1/2 of an onion
  • 1 pack of puff pastry, 450g / 1 lb, thawed
  • 2 tablespoons of flour
  • 1 teaspoon each of black pepper, garlic, paprika, thyme

Equipment. Baking tray, Instant-read thermometer

Method

  1. Cook the onions on medium for 7 minutes
  2. Mix together in a large bowl: sausage, cooked onions, eggs (1, maybe 2)
  3. Preheat the oven to 400F
  4. Cut the pastry into 2 long strips
  5. Add the sausage filling to the middle of the pastry rectangle
  6. Brush the edges with egg wash
  7. Fold the pastry over to make long rolls
  8. Brush with egg wash and cut into pieces of 1.5 to 2 inches
  9. Bake for 20 minutes. Anything left as a 5 inch log needs 30 to 35 minutes instead
  10. Probe the centre of the meat, not the pastry. Sausage meat is done at 71C / 160F

How big should the pieces be?

Cut them 1.5 to 2 inches long, from a thin roll. Twenty minutes brings pieces that size up to temperature.

Cutting the pastry into three strips instead of two gives thinner rolls, and thinner rolls cook through faster.

Probe the centre of the meat, not the pastry. Puff pastry goes golden well before a thick core of sausage reaches 71C / 160F.

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