British Sausage Chive Pinwheel Bites
These sausage pinwheels are made using just two main ingredients: breakfast sausage and pre-made crescent dough. Just roll out the dough, add the sausage and herbs, then cut it into slices. They make a great savory addition to any afternoon tea. These can be made a day in advance and left covered on a baking tray in the refrigerator until ready to cook.
- Yield
- 12
Directions
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Preheat oven to 400° F. and line a baking sheet with parchment.
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In a large bowl, use your hands to thoroughly blend the ground pork with the shallot, Parmesan, sage, salt, pepper, and nutmeg. It should have a very sticky texture. Cover and refrigerate.
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Roll out both puff pastry sheets to approximately 14 x 10-inches (1/8-inch thick) on a lightly floured surface.
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Sprinkle the chives evenly across the pastry sheet and gently press into the dough.
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Spread the sausage mixture evenly across both sheets all the way to the edge but leaving a half-inch edge on one side to allow for sealing. Brush a little egg from the egg wash along the seam to help seal.
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Roll each pastry sheet lengthwise into a log and make sure the edges are sealed. Slice a little of the ends off if they are uneven; then use a sharp knife to cut each log into 1-inch slices.
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Lay each pinwheel down on the baking sheet 1 1/2-inches apart. Brush the pastries and over the sausage with the egg wash.
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Bake for 25 to 30 minutes, or until the pastry is puffed and golden brown and sausage is completely cooked. Cool 10 minutes before serving.
From Shawnie's class “Mother’s Day Celebration: Afternoon Tea”
