These savory sausage and puff pastry rolls are a Christmas morning favorite of celebrity event planner Colin Cowie. A dip in tangy Worcestershire sauce adds the perfect finishing touch.
- Yield: Makes 55 to 60
Source: The Martha Stewart Show, December 2010
- 1 pound lean ground pork
- 1/2 medium onion, chopped
- 3/4 cup chopped cooked potatoes
- 2 tablespoons chopped flat-leaf parsley leaves
- 1 1/2 tablespoons crushed dried sage leaves
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 (17-ounce) package frozen puff pastry, thawed
- 1 egg, beaten
- 1/2 cup Worcestershire sauce, for serving
Preheat oven to 350 degrees. Set a wire rack on a baking sheet and set aside.
Place pork, onion, potato, parsley, sage, salt, pepper, and crushed red pepper flakes in a large bowl; using a fork, mix to combine. Transfer mixture to a pastry bag fitted with a large plain round tip.
Unfold each sheet of puff pastry (it should be folded into thirds) into a 9-by-9 1/2-inch rectangle and cut each sheet along the fold marks to make six 9 1/2-by-3 1/2-inch rectangles. Gently roll each rectangle out to form six 11-by-4-inch rectangles.
Pipe pork mixture along one edge of the long end of a rectangle; brush opposite edge with egg. Starting from the edge with the pork mixture, roll up puff pastry, pressing to seal. Slice into rolls about 1 1/2 inches thick and place on prepared baking sheet. Repeat process with remaining puff pastry rectangles and pork mixture.
Brush rolls with remaining egg mixture and transfer to oven; bake until golden about 20 minutes. Serve with Worcestershire sauce, for dipping.