A quick and simple appetizer for your Saint Patrick’s day party.
This recipe is great for the kiddos to help and get involved with cooking. its easy to follow steps and getting hands dirty kinda recipe kids love. Best part about this appetizer is they can be pre-made and held in the fridge for up to 24 hours before baking.
Enjoy this soon to be family favorite.
Mini Wild Game Sausage Rolls.
4 sheets puff pastry sheets
1/2 egg (for brushing pastry)
1lb ground wild pork (or ground sausage)
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary leaves
1 teaspoon dried parsley
1/8 teaspoon sea salt
1/8 teaspoon cracked pepper
1 cup breadcrumbs (fresh or bought)
3 garlic clove (minced)
1/2 egg (beaten)
Grind the spices, add the ground spices and minced garlic to the breadcrumbs and mix together.
Add the pork and combine using your fingers. Add half of the beaten egg and mix meat mixture will begin to stick together
preheat the oven to 400 degrees F. lightly grease baking sheet. Open a thawed puff pastry sheet on a floured surface. Unfold so you have three strips, Cut each strip. Place a 3 inch piece of the sausage meat on the pastry on one edge. Roll the pastry around the meat, overlapping underneath by 1/2 inch.
Cut the pastry roll, and then roll it back to brush the lower flap with egg wash. Roll it back to seal.
Using a sharp knife, cut two 1/2 inch slits in the top of the roll.
Lay the sausage rolls on the baking tray in rows about one inch apart.
Using remaining egg wash add 1 teaspoon of mashed garlic and mix. Then brush the top of the pastry with egg wash. Bake in pre-heated oven at 400 degree F for 20 minutes. Lower the heat to 350 degrees and bake for a further 5-8 minutes, until internal temp reads 170 degrees.
Remove & Cool the sausage rolls on a wire rack.
I served with a simple ground mustard dip.
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