Image: culinaryginger.com
Prep Time: 1 hour 5 minutes + cooling time
Caters to: 4 gobblers
Challenge Level: Beginner
From The Pantry:
- Olive oil
- 1 red onion, peeled and finely slices
- 1 sprig fresh sage, leaves picked
- 6 pork sausages
- 1 handful breadcrumbs
- fresh nutmeg, for grating
- 250 grams ready-made puff pastry
- 1 egg
- A little milk
Cook Away:
- Preheat the oven to 180C.
- Heat olive oil in a saucepan and add onions. Cook for 20 minutes until soft and golden brown on low heat.
- Add sage leaves and cook for another couple of minutes.
- Remove from heat and allow to cool.
- Using a sharp knife slit the skins off sausages and add to a mixer along with the cooled mixture of onions and sage.
- Add breadcrumbs and a little grated nutmeg. Mix together with hands.
- On a floured work surface, roll the puff pastry as long as possible while keeping it a pound coin thick. Cut the pastry lengthways in two long rectangles.
- Roll the mixture into sausage shapes and place in the centre of each rectangle.
- Mix together the egg and milk and brush the pastry with the mixture.
- Now, fold one side of the pastry over, wrapping the filling inside. Press down with fingers to wrap the seal.
- Cut into desired sizes and place on baking tray.
- Brush the top with another layer of egg white mixture and bake for 25 minutes or until puffed.
Serve with piccalilli to leave your guests impressed!
Featured Image Courtesy: culinaryginger.com
