Mark's English Sausage Rolls You Have To Try

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Mark's English Sausage Rolls

"I had in no way heard of those until I met my husband, Mark, who is English. They are simple and scrumptious! They freeze clearly properly too."

Ingredients :

• 1 (sixteen ounce) package pork sausagemeat
• 1 (17.25 ounce) package deal frozen puff pastry sheets, thawed
• 1/four cup Dijon mustard
• 1 crushed egg

Instructions :

Prep : 15M	Cook : 12M	Ready in : 35M

• Preheat the oven to four hundred ranges F (200 degrees C). Watch Now
• Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 same squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one go browsing every rectangular. Roll dough around the sausage, and seal with a bit of overwhelmed egg. Place rolls onto an ungreased baking sheet, and brush the tops with the relaxation of the egg. Watch Now
• Bake for 20 mins inside the preheated oven, or till the rolls are puffed and golden. I generally watch after 10 mins or to be able to make sure they do not burn. These freeze (unbaked) very well. Watch Now

Notes :

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