These are a vegetarian alternative to traditional sausage rolls which are a very common feature of British Christmasses and other important social events. They are very easy to make, and take no time at all. They also freeze well, either before or after baking.
I am indebted to Delia Smith for this recipe, although I have adapted it to suit my own purposes. For instance it is almost impossible to buy cheddar cheese where I live in Italy, and I also use ready made puff pastry.
I find that how ever many I make, it is always too few. They get eaten very quickly.
1 rectangle of ready puff pastry
275 gm/9 oz/ 2 cups breadcrumbs
225 gm/8 oz/1 1/2 cups grated parmesan cheese
1 large onion grated
3 tablespoons thick cream
3 tablespoons fresh sage, finely chopped
1 1/2 teaspoons mustard powder
salt and pepper
Unroll the puff pastry
Place all the ingredients in a bowl and mix thoroughly.
Take a large spoonfuls in your hand and roll it into a ‘sausage’ of about 2 cm/ 1 inch diameter and lay it along the short edge of the puff pastry.
Carefully roll up and seal with the beaten egg. Cut to release the long roll from the rest of the pastry.
With a sharp knife cut the long roll into 2 cm/1 inch long rolls. Place on a tray covered in baking paper.
Brush with beaten egg.
Place in a pre heated oven set to 220 C/425 F /Gas 7/Hot for about 20 minutes or until golden brown. Put them on a cooling rack.
Serve warm or cold or freeze them.