Description
A comforting and flavorful soup that captures the essence of traditional egg rolls.
Ingredients
Scale
- 500g sausage meat
- 1 sheet puff pastry
- 1 small onion, finely chopped
- 1 tsp dried sage
- 0.5 tsp dried thyme
- 0.25 tsp ground nutmeg
- Salt and pepper to taste
- 1 egg, beaten
- 1 tsp Dijon mustard
- 1 tbsp breadcrumbs
Instructions
- Start by combining the sausage meat with the finely chopped onion, dried sage, thyme, ground nutmeg, salt, pepper, beaten egg, Dijon mustard, and breadcrumbs in a large mixing bowl. Use your hands or a spatula to mix these ingredients together until they are well integrated.
- Next, lay out the sheet of puff pastry on a lightly floured surface and gently roll it out. Cut the pastry into two equal rectangles.
- Divide your prepared sausage mixture into two equal portions and shape each portion into a log-like form, placing it in the center of each pastry strip.
- Brush one edge of the pastry with the remaining beaten egg, fold the pastry over the filling, and press firmly to seal. Use a fork to crimp the edges.
- Place the assembled rolls seam-side down on a baking tray lined with parchment paper and brush the tops with additional beaten egg. Bake in a preheated oven at 200°C (390°F) for about 20 to 25 minutes, or until golden brown.
Notes
Store leftover egg rolls in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 295 kcal per roll
- Sodium: 360 mg
- Protein: 10 g