Prep 20 mins
Cook 30 mins
This is appetizer/snack is very popular in Australia. It was introduced there by English settlers. I know you will be tempted to jazz these up with herbs or onion, well go right ahead! Sometimes simple is better, though. The original recipe calls for shortcrust pastry, but I use frozen puff pastry for ease.
- 7 ounces shortcrust pastry or 1 sheet puff pastry
- 8 ounces bulk sausage
- flour, for dusting
- milk, for glazing
- Preheat oven to 400 degrees F.
- Roll pastry out into a thin rectangle; cut lengthwise into 2 long strips.
- Divide sausage into 2 portions, dust with flour, and form long rolls about the same length as the pastry.
- Place sausage in the middle of the pastry strips; brush pastry edges with milk, then seal long edge.
- Brush the two pastries with milk, then slice into 1 to 2 inch rounds.
- Place rounds on a baking sheet and bake for 15 minutes at 400 degrees F; reduce heat to 350 degrees F and bake until puffed and golden, about an additional 10 to 15 minutes.
These were wonderful! I will be making these all the time for appetizers. We ate them with our dinner last night and had some friends drop by later on who just ate them cold off the counter! I offered to heat them up, but he just kept eating and said "no, these are great!" Made for ZWT6
Oh wow! I made them with puff pastry, and the wonderful greasy richness of the sausage mixed with the puff pastry made a great little appetizer/snack. Do make sure you slightly overlap the puff pastry and use the milk to seal, some of mine 'opened up'. Still tasty, but didn't look as good. My future SIL put some maple syrup in the 'ugly' ones and said it was a great way to eat them too. FYI - I tried to make them with pie dough earlier. Stick with the puff pastry, it is easy, quick and tasty. Doesn't get better than that! Thanks threeovens! Made for Aus/NZ swap #69.
I make these all the time using the exact same recipe. I wanted to recommend to anyone interested to use specialty flavored sausages for a variety of flavors. I get specialty brats (sun dried tomato, jerk seasoned, chicken and wild rice) remove the casing and use in my rolls, they are easy to make and always a hit.
Also proof that my people's food is delicious if prepared right!