cat lover
06-25-2006, 05:26 AM
This recipe came from a Aussie cook aboard a sailing catamaran on the Great Barrier Reef
1 1/4 pounds bulk pork sausage
1 medioum onion, chopped
2 tsp smippd chives
2 tsp minced fresh basil
2 garlic cloves, minced
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1 pks. (17.3oz) frozen puff pastry, thawed
In a bowl combine the sausage, onion, chives, basil, garlic, 3/4 tsp paprika, salt and pepper. Unfold pastry onto a lightly floured surface. Roll each pastry sheet into an 11 x 10 1/2" rectangle. Cut widthwise into a 3 1/2" strips. Spread 1/2 cup of sausage mixture down the center of each strip. Fold pastry over and press together to seal. Cut each roll into six pieces. Place seam side down on a rack in a shallow baking pan. Sprinkle with remaining paprika. Bake at 350 degrees for 20-25 minutes or till golden. 3 dozen
1 1/4 pounds bulk pork sausage
1 medioum onion, chopped
2 tsp smippd chives
2 tsp minced fresh basil
2 garlic cloves, minced
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1 pks. (17.3oz) frozen puff pastry, thawed
In a bowl combine the sausage, onion, chives, basil, garlic, 3/4 tsp paprika, salt and pepper. Unfold pastry onto a lightly floured surface. Roll each pastry sheet into an 11 x 10 1/2" rectangle. Cut widthwise into a 3 1/2" strips. Spread 1/2 cup of sausage mixture down the center of each strip. Fold pastry over and press together to seal. Cut each roll into six pieces. Place seam side down on a rack in a shallow baking pan. Sprinkle with remaining paprika. Bake at 350 degrees for 20-25 minutes or till golden. 3 dozen