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These are great picnic food and are fantastic for lunchboxes as well as being a treat for dinner.
Ingredients:
6 thick sausages
3 sheets puff pastry
200g mushrooms, thinly sliced
1 onion, finely chopped
1 clove garlic, crushed
½ cup fresh breadcrumbs
1 tbsp butter
1 egg
Method:
Cook the mushrooms, onion and garlic in the butter until soft. Add the breadcrumbs. This mixture should be fairly stiff – add more breadcrumbs if necessary. Cut each sheet of pastry in half. Spread with the evenly divided mushroom mixture. Lay a sausage in the centre of each piece of pastry. Bring the edges to the centre as though wrapping a parcel, pressing them together to form a seal. Brush with beaten egg. Bake in a hot oven for 20 – 25 minutes until pastry is cooked and golden.
Contributed by Cath Armstrong
From the Beef, Lamb & Pork Recipe File
Ingredients:
6 thick sausages
3 sheets puff pastry
200g mushrooms, thinly sliced
1 onion, finely chopped
1 clove garlic, crushed
½ cup fresh breadcrumbs
1 tbsp butter
1 egg
Method:
Cook the mushrooms, onion and garlic in the butter until soft. Add the breadcrumbs. This mixture should be fairly stiff – add more breadcrumbs if necessary. Cut each sheet of pastry in half. Spread with the evenly divided mushroom mixture. Lay a sausage in the centre of each piece of pastry. Bring the edges to the centre as though wrapping a parcel, pressing them together to form a seal. Brush with beaten egg. Bake in a hot oven for 20 – 25 minutes until pastry is cooked and golden.
Contributed by Cath Armstrong
From the Beef, Lamb & Pork Recipe File