Ingredients
¾lblean ground pork or veal
¾cuppotato,boiled, finely diced
1small onion
2tbspfresh parsley,chopped
1tspdried sage
½tspsalt
½tspfreshly ground pepper
¼tspred pepper flakes,crushed
1pkgfrozen puff pastry sheets
flour
1large egg
1cupWorcestershire sauce
Preparation
Preheat oven to 350 degrees F.
To make a piping bag, snip 1 corner from a plastic food bag with scissors to make a U-inch opening
Combine pork, potato, onion, parsley, sage, salt, pepper, and pepper flakes in a bowl; transfer sausage mixture to bag.
Unfold 1 pastry sheet; following fold marks, cut sheet into 3 rectangles. Cut each rectangle in half lengthwise to make 6 strips.
On a lightly floured surface, roll out each strip into a 12×2.5-inch rectangle. Pipe sausage mixture along 1 long edge of each strip.
Lightly brush opposite edge with egg.
Starting at the edge with sausage mixture, roll up each strip, gently pressing the egg-brushed edge to seal.
With a sharp knife, cut each log crosswise into eight 1½-inch-thick rolls.
Arrange rolls, seam side down, on a broiler pan; brush the top with egg. Repeat with the remaining pastry and sausage mixture.
Bake for 30 to 35 minutes until golden and cooked through.
Serve warm with Worcestershire sauce for dipping.
