Even chefs use puff pastries. I really don’t see why there’s ever a need to make the pastry dough from scratch. Puff pastries are probably one of the best frozen foods invented since the 20th century.
- Butter: 1 tbsp
- White onion: 1, chopped
- Leek: 1 stalk: chopped
- Sausages (any flavour): 3 (about 225g), outer skin removed
- Salt: to taste
- Ground black pepper: to taste
- Thymes: to taste
- Frozen puff pastry: 340g, left to defrost overnight
- Mint leaves: 4 – 5 leaves, chopped
- Cheddar cheese: for grating
- Egg: 1, beaten
- Mixed herbs: for garnishing
- Heat up butter in frying pan. Add onions and fry for 1 min.
- Add leeks and fry till both leeks and onions are soft. Remove from heat.
- Add sausages, salt, pepper and thymes into onions and leeks. Mix well and divide into 2 portions.
- Sprinkle flour onto a chopping board. Roll out puff pastry to the size of a rectangular baking tray.
- Slice pastry into 2 long strips along the length.
- Spread 1 portion of sausage mixture horizontally along the edge of each strip. The amount of spread should resemble that of the size of a sausage.
- Sprinkle mint leaves onto sausage meat. Grate cheese on top of it.
- Brush the edge of the other end of the pastry with egg. Roll up pastry with sausage mix to meet the other end.
- Use a fork to press down at the end of the rolls to form a pattern.
- Glaze the top of the rolls with egg. Then sprinkle some mixed herbs on top of egg glazing.
- Use a knife to slice the rolls to the desired size. Slice top of each roll with knife again to create another pattern.
- Place all the rolls onto greased baking tray and bake at 180 degrees for 20 min.
- Grease the tray with as much oil as you can because the puff pastry sticks to it like mad during the baking.
- To make the rolls look much better than they taste, try to add something (sesame seeds, herbs) or create patterns (slice with knife, prick with fork) on top.
- Use flavoured sausages (e.g. chipolata) so that there’s no need to do any more flavouring yourself.
- I tried a 2nd batch, this time with apple crumble sauce and just the sausage meat. It tastes great too!
Makes about 12 mini rolls or 4 – 6 normal rolls