Sausages in puff pastry
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 60, total fat 3 G., saturated fats 1 G., proteins 2 G., carbohydrates 5 G., fiber 0 G., cholesterol 11 mg, sodium 165 mg, sugar 0 G.
Calories 60, total fat 3 G., saturated fats 1 G., proteins 2 G., carbohydrates 5 G., fiber 0 G., cholesterol 11 mg, sodium 165 mg, sugar 0 G.
These delicious sausage rolls will disappear in no time. They're baked in a new way—like miniature croissants with fragrant chunks of Italian sausage, and the flavor is reminiscent of cacio e pepe with cheese and black pepper. The dough is brushed with a beaten egg, cheese, and pepper, both inside and outside the sausage. By prepping everything in advance, you'll have a quick, casual appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 egg
- 0.5 cup grated Pecorino cheese
- 1 tbsp. coarsely ground black pepper
- 220 g chilled croissant dough
- 1 coil Italian sausage with cheese and parsley, semi-cooked, cut into 4 cm pieces.
- 1/2 cup pesto sauce, for serving (green Italian sauce made with fresh leaves and garlic, olive oil, and pine nuts)
We recommend
Recipes with similar ingredients: sausages, pesto sauce, black peppercorns, Pecorino Romano cheese
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Line a baking sheet with parchment paper. In a small bowl, beat the egg, then mix with the pecorino cheese and black pepper. Set aside.
- Divide the dough into individual triangles. Cut each triangle lengthwise into 3 narrow triangles. Using a pastry brush, lightly brush each triangle with the egg mixture. Place a piece of sausage on the wide bottom end of the triangle. Starting at the bottom, roll it up to the pointed end. Place on the prepared baking sheet. Repeat with the remaining dough and sausage pieces.
- Brush the sausage rolls with the remaining egg mixture. Bake until golden brown, 12–15 minutes. Transfer to a platter and serve with pesto sauce for dipping.
Author of the recipe - Mary Giuliani is a cooking show host.
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