Michael and Rachel's

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Sausage Pinwheel Pastries

Updated: 25 Apr 2015

Ingredients

  • 1 roll puff pastry
  • 1 chopped sautéed onion
  • 2 tsp English mustard
  • 1 pack sausages
  • Egg
  • Fresh herbs / sage

Method

  1. Finely chop the onion and sauté; leave to cool. Take the sausagemeat from the sausages and mix in the food processor with onions, salt, pepper, and fresh herbs (sage is good, so is a little parsley).
  2. Unroll the pastry and brush with mustard. Spread the sausagemeat into a thin layer.
  3. Roll from both sides into the middle. Stick the two together with a little egg wash.
  4. Slice about 1.5cm wide and place on a baking tray. Egg wash the top and sides of each pastry then bake at 200C for about 20-25 minutes or until golden brown.