This recipe is from my friend's mum-in-law. My husband, who is English, says they're brilliant! Use any sausage you like, either bulk or with the casing removed; I use the Pepperidge Farm puff pastry sheets.
- Set oven to 200C or 390°F.
- Mix the sausage with the onion; set aside.
- Separate the puff pastry sheets into three sections (along fold lines).
- Flour your hands, rolling pin, and workspace lightly to avoid sticking.
- One section at a time, roll the pastry thin, and set it lengthwise on floured workspace.
- Place the sausage/onion mixture (about a half-inch wide and a half-inch tall) along the middle of the pastry sheet.
- Brush the top and bottom edges of the pastry sheet with egg; bring them together at the top of the sausage and seal them.
- Brush the entire top of the roll with egg.
- Cut the roll into one-inch sections.
- Cut two small vent slits on top of each section.
- Place sections on ungreased baking sheet and bake until the pastry is golden brown (mine typically take 10 to 15 minutes).
This a great recipe. I am British andI think that Jimmy Dean is the closest yet I have found to British sausages. I also do not roll the pastry thin. Puff pastry in the UK is puffy and not rolled. If you roll it thin you might use regular pastry like Betty Crocker. Thanks for sharing.
My husband, who is scottish, loves these. I make them sometimes with bulk sausage, but even easier is to make them with skinless breakfast sausage links. If you're adding onion to your bulk sausage, I would suggest grating it rather than chopping to avoid raw-ish onion bits. Thanks for posting!
Being English, isolated in the US for 14 years, anything that reminds me of home and growing up is heaven. This recipe (apart from ready made pastry) is 100% authentic. I use either chub sausage (Jimmy Dean lite) or store made sweet Italian bulk sausage. The chub is more authentic as English sausage meat is fine ground compared to Italian sweet. But your taste/preference is whats important and I often make both!!