Puff pastry sausage rolls

Name: Puff pastry sausage rolls
Ingredients: 1 package puff pastry; 200 g sausage sticks; 1 egg; 1 pinch of salt; 2 tablespoons sesame seeds

Appetizers - Puff pastry sausage rolls by Julieta L. - Recipia

Puff pastry sausage rolls are easier to cut once the pastry has thawed but still holds its shape. They come out crisp on the outside, with sausage sticks in the middle, and bake in 15-20 minutes. I arrange them on a platter alongside cold appetizers and eat them while they’re still slightly warm. Prep: 20 minutes. Cook: 20 minutes. Total time: 40 minutes. Servings: 5. Approximately 450 kcal and 12 g protein per serving.

Ingredients

1 package puff pastry
200 g sausage sticks
1 egg
1 pinch of salt
2 tablespoons sesame seeds

Preparation

1. Thaw the puff pastry until you can cut it, but don’t let it get too soft. 2. Cut the pastry into 25 squares. Cut the sausage sticks into pieces about 1.5 cm long, so they fit the squares. 3. Place a piece of sausage on each square and roll it up. Leave the seam underneath. 4. Place the rolls on a baking sheet lined with parchment paper. Beat the egg with a pinch of salt and brush each roll. 5. Sprinkle with sesame seeds and bake in an oven preheated to 200 °C for 15-20 minutes, until the pastry is golden.

Notes

They keep in a closed container in the fridge for up to 3 days; you can cut the sausage sticks ahead of time and keep them covered until you assemble the rolls. I put them on a platter alongside olives or raw vegetables. The sausage sticks can be spicy or plain, and you can use poppy seeds instead of sesame; the puff pastry contains gluten, and the egg remains an allergen. Choose sausage sticks with a similar diameter so the pieces fit without stretching the pastry. If the pastry gets soft and sticks to the work surface, chill it for 10 minutes before continuing. I cut slowly so the knife doesn’t drag the pastry along. Small rolls may brown faster in the oven, so keep an eye on them in the last few minutes. I leave a little space between them on the baking sheet so the edges can bake without touching.