Sausage Rolls

Ingredients

• Makes 24

Stuffing

• 1 egg
• 8 oz sweet Italian sausage, casings removed
• 1/4 cup fresh toasted bread crumbs
• 1/4 cup fresh parsley, chopped fine
• 1/4 cup onion, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 pkg (450 g pkg) frozen all-butter puff pastry, thawed and chilled
• 1 Tablespoon Dijon mustard

Coating

• 1 egg, lightly beaten
• 1 Tablespoon water

Directions

1. Line a baking sheet with parchment paper.

Stuffing

1. Break the egg into a medium size mixing bow and beat with a fork until frothy. Add the sausage, bread crumbs, parsley, onion, garlic, salt and pepper. Mix together well to form the filling and set aside.
2. Unroll the thawed pastry onto a lightly floured surface.
3. Cut crosswise into 10 x 3.5 inch strips.
4. Use a pastry brush to lightly brush the strips with the Dijon mustard.
5. Separate the sausage filling into 3 equal portions.
6. Spoon a portion lengthwise down the center of each of the 3 pastry strips.
7. Fold long sides over to cover filling and slightly overlap, and press edge to seal.
8. Place each of the rolls onto the pan lined with parchment paper. Cover with plastic wrap.
9. Place into the freezer for 15 minutes, then remove once they are chilled.
10. Preheat oven to 425F.
11. Remove the chilled rolls from the freezer and place onto a cutting board.
12. Cut each of the rolls evenly into 8 pieces.
13. Place the pieces onto the baking sheet 1-inch apart.
14. In small bowl, whisk the egg with water.
15. Use a pastry brush to brush egg coating over rolls.
16. Place in the preheated oven and bake about 20 minutes until puffed and golden.