Sausage Rolls

By gilligan1963

Ingredients

• 1-1/4 pounds turkey/veal or pork/veal ground meat
• 1 medium onion, finely chopped
• 2 teaspoons minced chives
• 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• 2 garlic cloves, minced
• 1 teaspoon paprika, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 cup fresh breadcrumbs
• 1 egg, lightly beaten
• 3 sheets frozen puff pastry

Preparation

Step 1

Preheat oven to 428º F.

Lay all the sheets of pastry out on your counter top.

Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper. The mixture will be quite sloppy-this keeps the sausage rolls moist.

Whisk the egg and 2 tablespoons of milk together in a small bowl.

Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.

Roll up, peeling the plastic away as you roll.

Seal the inner edge with a little of the egg mix.

Cut each of these rolls in half.

I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.

Prick each roll a couple of times with a fork.

Repeat this until all the pastry and mix is used.

Brush the tops of the rolls with the egg mix.

Place in the oven and cook for 5 minutes.

Reduce the heat to 390º F and cook for another 20 minutes.