British Sausage-Chive Pinwheel Bites
These sausage pinwheels are made using just two main ingredients: breakfast sausage and packaged crescent dough. Simply 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 bake.
- Yield
- 12 bites
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 pastry 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 all the way to the edge on three sides. On the fourth side, leave a half-inch edge to allow for sealing. Brush a little egg wash along the seam to help seal.
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Roll the pastry 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 pinwheels.
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Place each pinwheel on the baking sheet 1 1/2 inches apart. Brush the pinwheels with the egg wash.
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Bake 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” (also taught in English Afternoon Tea)
