Ingredients
- 1 pound breakfast sausage (pork or chicken sausage)
- 1/4 teaspoon ground ginger
- 1/2 teaspoon nutmeg (freshly grated)
- 1/4 cup dried apricots (finely chopped)
- 1/4 cup pistachios (chopped)
- 1/4 cup parsley (finely chopped)
- 2 sheets frozen puff pastry (thawed)
- 1 egg (beaten with 1 tablespoon of water)
- Kosher salt and freshly ground black pepper (to taste)
Preparation
Step 1
Preheat oven to 375ºF. Line a baking sheet with parchment paper.
In a large bowl, add the sausage, ginger, nutmeg, apricots, pistachios and parsley and mix to combine. Season with salt and pepper. Divide the sausage mixture into 4 portions.
On a cutting board dusted lightly with flour, lay out one sheet of puff pastry and roll it out to an 11x11-inch square. Cut the rectangle in half. Take 1/4 of the sausage mixture and place it on one piece of the puff pastry. Roll and form it into a log. Place on the baking sheet and brush the seam farthest away with egg wash. Roll tightly to seal and place seam side down on the baking sheet. Repeat with the remaining pastry and filling.
Brush the tops and sides of the rolls with egg wash and bake for until golden brown, about 30 minutes. Remove from the oven and let sit for 10 minutes before slicing and serving.