Equipment Needed
- Rolling pin
- Baking sheet
- Parchment paper
- Sharp knife or pizza cutter
- Pastry brush
- Mixing bowl
- Fork (for sealing pastry)
- Small saucepan or microwave-safe bowl
Step-by-Step Instructions
First, I get my puff pastry sheets thawing according to the package directions—usually about 40 minutes on the counter. While that’s happening, I make the filling. In my mixing bowl, I combine the sausage meat, grated onion (grate it right over the bowl to catch all the juices—that’s flavor gold), minced garlic, sage, and black pepper. I use my hands to mix it. It’s messy, but it’s the only way to ensure everything is evenly distributed without overworking the meat. Trust me, a spoon just doesn’t do the job right. I then preheat my oven to 400°F (200°C) and line my baking sheet with parchment paper.
Once the pastry is pliable, I lightly flour my surface and unroll one sheet. I use my rolling pin to gently smooth it out and stretch it just slightly into more of a rectangle. I divide the sausage mixture in half and form each half into a long, even log down the center of each pastry sheet. Here’s a tip I learned the hard way: don’t overfill! A log about an inch in diameter is perfect. Anything more, and you risk the pastry bursting open in the oven. I beat my egg and brush it along the long edges of the pastry. Then, I carefully fold one side over the sausage log, stretching it just a bit to meet the other egg-washed edge, and press to seal. I use the tines of a fork to crimp the seam tightly—this is a crucial step for a good seal.
I transfer the long, sealed sausage roll onto my prepared baking sheet, seam-side down. I repeat with the second sheet of pastry and remaining filling. Now, here’s where patience is key. I take my sharp knife or pizza cutter and slice each long roll into 1-inch pieces. Don’t drag the knife; use a gentle sawing motion for clean cuts. I space them about an inch apart on the sheet. Then, I brush the tops and sides generously with the remaining egg wash—this is what gives them that gorgeous, glossy, deep golden brown finish. I pop the tray into the preheated oven for 20 minutes.
While they bake, I prepare the magic. I gently warm the pepper jelly in a small saucepan over low heat (or in a microwave-safe bowl for 20-second bursts) until it’s just loose enough to brush. At the 20-minute mark, I pull the tray out. The rolls will be puffed and just starting to turn golden. This is the moment. I liberally brush the warm pepper jelly over the top of each and every roll. I then return them to the oven for another 5-10 minutes, until they are a deep, burnished amber, the jelly is sticky and glazed, and the sausage is cooked through. I immediately sprinkle them with a pinch of flaky sea salt.(See the next page below to continue…)