Recipe by Donna Sowerby
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.
Top Review by Britgal
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.
- 2 lbs sausage
- 1 medium onion, finely chopped
- 1 (17 1/3 ounce) box puff pastry sheets
- 1 egg, beaten
- 1⁄4 cup flour
Directions See How It's Made
- 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).