Submitted by The Lord Riddler
Chef’s Note: Do NOT buy phyllo dough as it’s too thin.
Ingredients
Two boxes frozen puff pastry sheets* | 1 pkg Sage Seasoned Sausage meat | |
1 egg, beaten | water |
Directions
- Let pastry thaw out at room temperature for a couple of hours & then take one slice at a time & open it out to be a rectangle.
- Preheat oven to 350°F.
- Gently roll the sheets out a little longer, about 1″ on all 4 sides.
- Cut the pastry into 3 sections, making a total of 9 rectangles.
- Take a spoonful of sausage meat & roll it between your hands to make sausage shape & put on one end of pastry square. Do this for all 9.
- Use a pastry brush & gently dip it into the water & brush the opposite end of where the sausage meat is.
- Roll firmly into rolls & place onto a rectangular cookie sheet. Using a knife, slice 3 air slits in the top of each pastry.
- Brush the tops with the beaten egg (i.e. egg wash) & bake in preheated oven for 20-25 minutes or until golden brown.