Mini Sausage Rolls Recipe
Makes 30 mini sausage rolls
Preheat oven to 400°.
If you're using store-bought puff pastry, defrost in the fridge—you don't want it too soft. Divide the pastry into four portions and roll each as thinly as possible into 10- x 4-inch rectangles—remember they will puff up when baked. Beat the eggs with 2 teaspoons of water. Brush 1 long edge of each pastry-rectangle with the egg wash.
In a large bowl, mix the sausage meat with the chopped sage, chipotle powder, bread crumbs, salt and pepper. Roll the meat into a long rope, about 3/4 inches in diameter—thinner or fatter, as you prefer. Divide into 4 portions and set 1 lengthwise in the middle of each pastry-rectangle. Starting from the egg-free long edge, roll the pastry over the meat, pressing on the egg-washed edge to seal. If using poppy seeds, sprinkle some over the sausage rolls.
Line a baking sheet with parchment paper and set the sausage rolls down about a 1/2-inch apart. Brush the rolls with the egg wash and bake for 20 to 25 minutes, until nicely browned all over. Slice into bite–size pieces, about 1 inch. You can make them ahead of time, but do reheat them before serving as they're so much better straight from the oven.
From Recipes from Many Kitchens: Celebrated Local Food Artisans Share Their Signature Dishes (Page Street Publishing) by Valentina Rice.