- 1 package frozen puff pastry, thawed
- 1 pound pork sausage
- 1 teaspoon Mrs. Dash or seasoning of your choice
- 1 teaspoon Dijon mustard
- 2 eggs, divided
Preparation time 20mins
Adapted from thecuttingedgeofordinary.blogspot.com
Preheat the oven to 400. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out one sheet of the puff pastry. You just want it a bit bigger than it is when it comes out of the package, approximately 12 inches or so. Now fold the dough and cut it in half so you have two pieces. Do the same with the remaining sheet of pastry.
Combine the sausage, seasoning, mustard and 1 egg in a bowl. Mix together.
Mix the other egg in a small bowl with about a teaspoon of water. Brush all four edges of the puff pastry. Divide the sausage into four equal amounts. I just eyed it. Take one fourth and form a long sausage like shape down the middle of the dough, starting and ending a 1/2 inch from the ends. Fold one side, then the other up over the sausage. Pinch the edges to seal. Place on lined sheet and brush with egg wash. Repeat 3 more times with remaining pastry.
With a sharp knife slice several slits into the top of the pastry. Bake for 20 to 25 minutes or until puffy and golden brown. Allow to cool 15 minutes, then slice into pieces to serve.