Ingredients
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1 package Puff Pastry
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.5 lb Ground Beef
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.5 lb Ground Pork
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1 cup Water
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1 1/4 tsp Salt
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3/4 tsp Pepper
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3/4 tsp dried, ground Coriander
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1/2 tsp Nutmeg
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1 cup Breadcrumbs
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1 slightly beaten Egg
Tips
If you’re planning to serve them cold, 6 inches works well – but if you know they’ll be gobbled up piping hot, around 2 inches is usually preferred.
Steps
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1
Done
|
Preheat oven to 400 F. |
|
2
Done
|
In a large bowl, mix together the salt with all the spices and breadcrumbs. Add the ground beef and pork, and about 1/2 cup of water. Using your hands, mix all the ingredients together until it has a meatloaf texture, adding water as needed. The sausage should hold together when squeezed, without being too wet. |
|
3
Done
|
Place the puff pastry on a clean counter. Cut into rectangular pieces, they don’t need to be exact, depending on the size of the rolls you want to make. Alternatively, you can make a long roll and then cut them into the size you desire. |
|
4
Done
|
Shape some meat into logs, and place close to one end of the pastry, but don’t put too much meat or they will burst open when baking. |
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5
Done
|
With your finger, lightly dampen one of the edges with a little water, seal shut, then crimp with a fork. |
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6
Done
|
Place on a parchment lined baking tray, make three or four small cuts in the top of the pastry, and brush with a little beaten egg white. |
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7
Done
|
Bake for about 25 minutes or until golden brown. Let cool. |
