Description
This is a wonderfully tasty giant sausage roll of sorts. Its perfect for a little brunch or dinner… Heck, anytime. It freezes really well too as long as its wrapped up tight. Serves 6 nicely along side a salad etc. Of course i like it so much that i eat about 1/2 of it all too myself.
*i use a prepared package of tenderflake puff pastry. I don't know the actual size of it so i'm just guessing at 500g…. Really this can be made into any size you want*
Ingredients
- Puff Pastry
- Bacon
- Onion
- Mushrooms
- Pork Sausage
- Egg
- Pepper
Instructions
- Remove package of puff pastry from freezer 2 hours before cooking time
- Cut a piece of parchment paper to fit edged cookie sheet
- Poke paper with shark knife to provide drainage
- Fry bacon until crisp
- Drain
- Cool and crumble
- Combine bacon, onion and mushrooms in a large bowl
- Add cold, uncooked sausage meat to bowl and mix well
- Roll out puff pastry to edges of floured paper
- Spread the meat mixture down the middle of the pastry
- Sprinkle with pepper
- Cut the exposed pastry on each long side into 1 inch strips about 3 inches deep
- Fold each end up over filling, then lay the strips from each side alternately over the top to produce a braided effect
- Brush pastry with beaten egg
- Bake on paper on rack on cookie sheet at 375 f for about 1 1 / 4 hours
- Alternatively if you want to cut the time down you can brown the meat, onion and mushrooms and then assemble
- Bake at 400 f for 15 min and then at 375 f for 20 minute
- You can add peppers if you want as well