English Sausage Rolls

Recipe by Donna Sowerby
READY IN: 30mins
SERVES: 12
YIELD: 36 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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