One sheet of thawed puff pastry
1 lb (450 g) of ground sausage (or sausages that have already been cooked)
one cup of shredded cheese (any combination of cheddar and mozzarella will do)
1 teaspoon of dried oregano or Italian herbs
garlic powder, one teaspoon
for the egg wash, one beaten egg
You may optionally top it with 1 tablespoon of sesame seeds or poppy seeds.
Flour (edible)
Instructions
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Prepare a baking sheet by lining it with parchment paper; this will keep the pastry from sticking.
In a pan set over medium heat, brown the ground sausage. Brown and cook the sausage thoroughly, breaking it up with a spoon as you cook it.
Cut pre-cooked sausages into bite-sized pieces if you’re using them.
Take the sausage off the stove and let it aside to cool for a little after cooking.
Add the garlic powder, Italian herbs, and shredded cheese and whisk until mixed.
Roll out the sheet of thawed puff pastry after lightly dusting your work area with flour. It ought to be big enough to hold the filling without letting any of it escape when you fold it over.
Fill the pastry with the sausage and cheese mixture, being sure to leave enough room on both sides to fold it.
Roll the dough out into a log form, being sure to seal the edges as you go. Carefully fold the sides over the filling.
For a golden finish, brush the pastry with the beaten egg. If desired, add sesame or poppy seeds on top.
After preparing a baking sheet, lay the pastry on top and bake for 25 to 30 minutes, or until puffy and golden brown.
The Art of
First things first, defrost your puff pastry well before using it. This will make sure it doesn’t rip as you load it and that it rolls out smoothly.
You may speed up the assembly process by preparing the filler ingredients while the sausage cooks.
