In Ireland, sausage rolls are very popular. You can find them just about anywhere you go. They are served at pubs, parties, and can even be purchased ready-made at bakeries. These pastry wrapped sausages are also eaten as a hearty breakfast on the go! Homemade convenience food. Yumm.
1tbspall-purpose flour, for preparing the work surface
16ozpuff pastry, thawed
Preheat the oven to 425°F and lightly grease a baking sheet.
Cook the sausages through and set aside to cool.
Into the same skillet, add olive oil and onions and saute until tender.
Onto a clean work surface, scatter a tablespoon or two of flour. Roll out 1 sheet of pastry to flatten it. Cut the sheet into 6 equal strips by first cutting into thirds lengthwise and then cutting it across the center.
spread mustard on each piece of dough and then add cooked onions.
Lay a cooled sausage onto the pastry dough and cut a rectangle big enough to cover the sausage completely. It's okay to leave the end uncovered but is also okay to wrap them completely.
Using your index finger, wet the edge of the dough and press the edges to seal. Place the wrapped sausages seam side down on the baking sheet about 2 inches apart.
Using a sharp knife, make 3 to 4 slits across the top of each pastry dough. This allows steam to escape.
In a small bowl, lightly beet the egg and water until it's well incorporated. Brush the tops of the pastry with the egg wash. This encourages browning of the dough.
Bake until the pastry dough is golden brown, about 20 minutes.
Serve hot or at room temperature.
I pan saute the sausages first and allow them to cool. If you prefer boiling and then browning the sausages (brown food tastes GOOD!) you can use that method here as well.