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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is appetizer/snack is very popular in Australia. It was introduced there by English settlers. I know you will be tempted to jazz these up with herbs or onion, well go right ahead! Sometimes simple is better, though. The original recipe calls for shortcrust pastry, but I use frozen puff pastry for ease. Ingredients:
7 ounces shortcrust pastry or 1 sheet puff pastry |
8 ounces bulk sausage |
flour, for dusting |
milk, for glazing |
Directions:
1. Preheat oven to 400 degrees F.
2. Roll pastry out into a thin rectangle; cut lengthwise into 2 long strips.
3. Divide sausage into 2 portions, dust with flour, and form long rolls about the same length as the pastry.
4. Place sausage in the middle of the pastry strips; brush pastry edges with milk, then seal long edge.
5. Brush the two pastries with milk, then slice into 1 to 2 inch rounds.
6. Place rounds on a baking sheet and bake for 15 minutes at 400 degrees F; reduce heat to 350 degrees F and bake until puffed and golden, about an additional 10 to 15 minutes.
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