Puff Pastry Sausage Rolls



If I'm organized enough, I like to have ready-made appetizers in my freezer this time of year, so when we have company over they are ready to just pop into the oven. Here is a savory pastry that freezes well. 

 

Puff Pastry Sausage Rolls

2 eggs
250g. sweet Italian sausage, casings removed
1/4 c. bread crumbs, toasted
1/4 c. fresh parsley, minced
1/4 c. onion, minced
2 garlic cloves, minced
1/2 - 450g. pkg. frozen all-butter pastry, thawed and chilled
1 Tbsp. Dijon mustard

Line baking sheet with wax paper. In a bowl, beat 1 egg until frothy, blend in next 5 ingredients. Unroll pastry; cut into 3- 10x31/2 inch strips (some frozen pastries will need to be rolled out with a rolling pin). Brush each strip with the mustard; spoon 1/3 of the filling down the centre of each strip. Fold the long sides over, press the edge to seal. Arrange seam side down on lined baking sheet and freeze ~15 min. Cut into 1-inch pieces (~8 per roll). In a bowl whisk second egg with 1 Tbsp water till frothy, brush over rolls and freeze until ready to use.
When ready to use put directly into pre-heated oven (no thawing). Bake at 425 for 30-35 min.

If wanting to use right away, after brushing with egg you can bake at 425 for 20 min.