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Ingredients
- Vegetable oil or nonstick spray
- 1 pound sausage (without casings)
- All-purpose flour, as needed for dusting
- 8 ounces puff pastry
- 1 large egg, beaten
Method
- Heat oven to 400 degrees.
- Set aside one or two large baking sheets lined with parchment, or lightly oiled or sprayed.
- Divide the sausage into 16 equal pieces.
- On a lightly floured work surface, roll out the pastry to a 12-inch square.
- Cut that into 16 smaller squares.
- Shape a piece of sausage into a cylinder the length of one pastry square.
- Place it at one edge of the pastry and roll it up, leaving the ends open and sealing the edge by brushing it with egg before folding the pastry over.
- Place seam side down on a baking sheet, and brush with egg.
- Repeat with remaining sausage and pastry, placing rolls at least 2 inches apart.
- (Rolls may be covered and frozen for up to several weeks; defrost before baking.)
- Bake until puffed and golden brown, about 20 minutes.
- Serve hot and, if desired, with mustard.
