Ingredients
6 slices of bread
1/2 cup hot water
2kg (4LB) sausage meat
1 onion finely chopped
1/2 tsp mixed herbs
750g (24oz) package ready rolled puff pastry, thawed
1 egg, beaten
seasoning to taste
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Directions
Remove crusts from bread and soak in a bowl of hot water for 5
minutes, then squeeze to remove excess moisture. Combine the bread in a
bowl with the sausage, onion, herbs and seasonings and place into a
piping bag (icing bag). Cut the sheets of pastry in half, and pipe the
filling along the edges of the pastry, turning the egde of the pastry
over the filling, then turn again so that the filling is completely
encased in the pastry. Repeat process with the remaining pastry and
filling. Score the pastry at 5cm (2") intervals and brush with beaten
egg. Bake at 230C (450F) on a greased baking sheet for 20 minutes, then
reduce temperature to 180C (350F) and bake an additional 10 - 15 min.
Makes about 48
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