Sausage in puff pastry | saucijzenbroodje
Rated 5.0 stars by 2 users
Cuisine
Dutch
Servings
8
Prep Time
15-20 minutes
Cook Time
15 minutes
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!
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
- Mince the onion very very fine and grate the garlic clove
- 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.
- Add the panko, but make sure not to add too much. the mixture should be in between a little wet and dry.
- Divide the mixture in 8 equal parts about 90-100 gr per piece
- Put the mixture on one end of a pastry square (there should only be a little edge of pastry on that side left)
- Roll over the pastry and pinch with a fork until closed. The sides must be open, so that you can see the beef mixture.
- Brush the pastries with egg
- 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.
- Serve and enjoy!