Puff Pastry Sausage Rolls

1. 1

   Line a baking sheet with parchment paper; set aside.

2. 2

   Beat 3 of the eggs until frothy; blend in the sausage meat, bread crumbs, parsley, onion and garlic.

3. 3

   Set aside.

4. 4

   On a lightly floured surface, with floured rolling pin, unroll pastry; cut it crosswise into three 10x3 1/2 strips.

5. 5

   Brush the top with the mustard; spoon about 1/3 of the sausage mixture lengthwise down centre of each.

6. 6

   Fold long sides over to cover filling and slightly overlap; press edge to seal.

7. 7

   Arrange rolls, seam side down, on prepared pan.

8. 8

   Cover and freeze the rolls until firm, about 15 minutes.

9. 9

   Cut each roll crosswise into 8 pieces; then space them about 1 apart on the pan.

10. 10

    (Make ahead: Cover and refrigerate the pieces for up to 8 hours, or freeze until firm; layer them between waxed paper in airtight container and freeze.

11. 11

    Cook from frozen, adding 5 minutes to baking time.)

12. 12

    In a small bowl, whisk 1 egg with 1 Tablespoon of water; brush over rolls.

13. 13

    Bake at 425F until puffed and golden, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.