Savory Sausage Rolls

This is my answer to the question,”What shall I do with those leftover puff pastry scraps?”  I made these delicious little bites; Italian sausage rolled in puff pastry, baked until golden and crisp, and served with a honey-mustard dipping sauce.  The most important factor to remember when using puff pastry scraps is to not roll them together into a ball!  Place the scraps flat on a lightly floured work surface and press them gently together, preferably in one layer.  Then roll lightly to fuse the seams together.  Chill the newly formed piece of pastry well, then use for sausage rolls, cheese straws, or any other treat that strikes your fancy.  I had to do a little improvising with the quantities, but if you’re not using pastry scraps, this recipe will enable you to make a full batch of sausage rolls.

Savory Sausage Rolls
(makes 24 pieces)
1 large egg
8 ounces bulk Italian sausage
2 tablespoons fresh bread crumbs
2 tablespoons minced fresh parsley
1/4 cup minced onion
1 large clove garlic, peeled and minced
1/2 package or 8 ounces all-butter puff pastry, thawed if frozen and well chilled
1 tablespoon Dijon mustard
Line a baking sheet with parchment paper; set aside.  Beat the egg in a small bowl until frothy and well-blended.  Pour about 1/2 the beaten egg into a medium bowl; add the sausage, bread crumbs, parsley, onion, and garlic and mix until combined.  On a lightly floured work surface cut the pastry sheet into three 10 by 3 1/2-inch strips.  Brush each strip with about a teaspoon of mustard and place 1/3 of the sausage mixture lengthwise down the center of the strip.  Fold the long sides over to cover the filling with a slight overlap.  Press the seam together to seal.  Arrange the rolls, seam side down, on the prepared pan.  Cover loosely and freeze until firm, about 15 to 25 minutes.  In the meantime, heat the oven to 425ยฐF.  Cut each roll crosswise into 8 pieces; arrange on the baking sheet about 1 inch apart.  Add a few drops of water to the remaining beaten egg and brush lightly over the rolls.  Bake until puffed and golden, about 20 minutes.  Serve with your choice of dipping sauce.  (For my honey-mustard dipping sauce I combined about 1/4 cup mayonnaise with 1 tablespoon Dijon mustard and 2 teaspoons honey.  Adjust the proportions to your taste and add a little lemon juice as well, if you like.)
(adapted from Canadian Living)



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