Puff-Pastry Sausage Rolls
Time: 30 minutes
Yield: 12 servings
Pigs in a blanket are a party favorite, and these Pastry Sausage Rolls are like an elevated version of the snack. Puff pastry is flaky, layered, and buttery, much like a croissant. When it’s warmed up around a fresh cut of sausage, the whole thing is a savory delight. Serve Puff-Pastry Sausage Rolls with a mustard dipping sauce for a party, or with a sweet chutney for a truly memorable breakfast.
To begin, preheat the oven to 400 degrees F.
Roll out the puff pastry on a floured surface to about 1/4-inch in thickness.
Using a sharp knife, cut the sheet in half lengthways.
Remove the casings from the sausages and divide the meat into two.
Shape each half of the meat into a long sausage.
Place the sausage meat about 2/3 of the way along the center of each pastry strip. It should reach the pastry from end to end.
Beat the egg in a small bowl.
Using a pastry brush, cover the large side of the exposed pastry with egg wash.
Roll the pastry around the sausage meat, starting with the unwashed smaller top section, wrapping it tightly around the meat.
Keep rolling until the meat is completely sealed. Wet your finger, then press gently along the pastry seam to seal it.
Make shallow diagonal slashes down the whole of each roll, using a sharp knife.
Using the same knife, cut the end of each roll if needed.
Cut each roll into 2 and place the 4 rolls next to one another on the board. When using the knife, saw rather than cut to avoid squashing the rolls.
Wipe down the knife and cut the 4 rolls into 3 equal pieces, wiping the knife between each cut.
Transfer the rolls to a lined baking tray, seam side down, leaving a good amount of space between them to allow room for expansion.
Egg wash the top and sides of each roll generously, then sprinkle with sesame seeds. Do not wash the sausage meat or exposed ends.
For 15 minutes, bake until golden brown. Let cool before serving.