Puff Pastry Sausage Rolls

• 4 whole Eggs, Divided
• 1 pound, 1-23 ounces, weight Sweet Italian Sausage (casings Removed)
• 1/2 cups Fresh Bread Crumbs
• 1/2 cups Minced Fresh Parsley
• 1/2 cups Minced Onion
• 2 cloves Garlic, Finely Minced
• 1 package (approx 450 G) Frozen Puff Pastry, Thawed In The Fridge
• 1 Tablespoon Grainy Dijon Mustard

1. Line a baking sheet with parchment paper; set aside.
2. Beat 3 of the eggs until frothy; blend in the sausage meat, bread crumbs, parsley, onion and garlic.
3. Set aside.
4. On a lightly floured surface, with floured rolling pin, unroll pastry; cut it crosswise into three 10x3 1/2 strips.
5. Brush the top with the mustard; spoon about 1/3 of the sausage mixture lengthwise down centre of each.
6. Fold long sides over to cover filling and slightly overlap; press edge to seal.
7. Arrange rolls, seam side down, on prepared pan.
8. Cover and freeze the rolls until firm, about 15 minutes.
9. Cut each roll crosswise into 8 pieces; then space them about 1 apart on the pan.
10. (Make ahead: Cover and refrigerate the pieces for up to 8 hours, or freeze until firm; layer them between waxed paper in airtight container and freeze.
11. Cook from frozen, adding 5 minutes to baking time.)
12. In a small bowl, whisk 1 egg with 1 Tablespoon of water; brush over rolls.
13. Bake at 425F until puffed and golden, about 20 minutes.

eggs, weight sweet italian sausage, bread crumbs, fresh parsley, onion, garlic, pastry, mustard

Taken from tastykitchen.com/recipes/appetizers-and-snacks/puff-pastry-sausage-rolls/ (may not work)