Sausage in puff pastry | saucijzenbroodje

Servings

8

Prep Time

15-20 minutes

Cook Time

15 minutes

Cuisine

Dutch

Super simple. Very tasty! A Dutch classic a mixture from beef and pork in some light puff pastry! Perfect as a snack or for the lunch! 

Sausage in puff pastry | saucijzenbroodje

Ingredients

  • 500 gr half pork half beef mince
  • 8 puff pastry squares
  • 1 onion
  • 1 garlic clove
  • 1 tsp dijon mustard
  • 1 tsp sambal oelek
  • 1 tsp worcestershire sauce
  • 1-2 tsp paprika powder
  • 1-2 tsp onion powder
  • 1-2 tsp garlic powder
  • Pinch of nutmeg
  • Salt
  • Pepper
  • 1 egg + an egg for brushing
  • About 20 gr panko

Directions

  1. Mince the onion very very fine and grate the garlic clove
  2. To a bowl add the mince, onion, garlic, mustard, sambal, worcestershire sauce, paprika powder, onion powder, garlic powder, nutmeg, an egg, salt and pepper. Mix well until everything is combined.
  3. Add the panko, but make sure not to add too much. the mixture should be in between a little wet and dry.
  4. Divide the mixture in 8 equal parts about 90-100 gr per piece
  5. Put the mixture on one end of a pastry square (there should only be a little edge of pastry on that side left)
  6. Roll over the pastry and pinch with a fork until closed. The sides must be open, so that you can see the beef mixture.
  7. Brush the pastries with egg
  8. In the oven they go in a sheet with parchment paper at 200 degrees Celcius or 400 degrees Fahrenheit until golden brown and puffed. When done, rotate them and let the bottom puff and dry a little on a tray without parchment paper.
  9. Serve and enjoy!