Throwing a party? These scrumptious rolls, along with Tomatoes Provençal and Corn and Crab Fritters, give cocktailers several high-flavor options!
Servings: Makes 8 dozen
  • 3/4 pound lean ground pork or veal
  • 3/4 cup finely diced boiled potato
  • 1 small onion , finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 package (17 1/4-ounce) frozen puff pastry sheets , thawed
  • Flour for dusting
  • 1 large egg , beaten
  • 1 cup Worcestershire sauce
  • Directions
    Preheat oven to 350°. To make piping bag, snip 1 corner from a plastic food bag with scissors to make about a 3/4-inch opening.

    Combine pork, potato, onion, parsley, sage, salt, pepper, and pepper flakes in bowl; transfer sausage mixture to bag.

    Unfold 1 pastry sheet; following fold marks, cut each sheet into 3 rectangles. Cut each rectangle in half lengthwise to make 6 strips. On a lightly floured surface, roll out each strip into 12 x 2 1/2-inch rectangle. Pipe sausage mixture along 1 long edge of each strip. Lightly brush opposite edge with egg. Starting at edge with sausage mixture, roll up each strip, gently pressing egg-brushed edge to seal.

    With a sharp knife, cut each log crosswise into 8 (1 1/2-inch-thick) rolls. Arrange rolls, seam side down, on a broiler pan; brush top with egg. Repeat with remaining pastry and sausage mixture.

    Bake until golden and cooked through, about 30 to 35 minutes. Serve warm with Worcestershire sauce for dipping.


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