Orphan Black: Alison Hendrix’s Sausage Rolls

yield: 12 – 2.5″ pieces      prep time: 25 minutes      total time: 45 minutes

ingredients:

• 1 sheet thawed puff pastry
• 400g ground pork
• 1 small red onion, 1/4″ dice
• 2 tbsp vegetable oil
• 2 sprigs sage, rough chop
• 2 sprigs thyme, rough chop
• 1/4 cup breadcrumbs
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp freshly ground nutmeg
• 1/4 tsp ground coriander
• 1 egg + 1 tbsp water for egg wash

directions:

1. Preheat oven to 375F.  Heat a sauté pan over medium heat, add your olive oil and diced red onion.  Cook until soft and translucent.  Meanwhile, prepare your sausage filling by combining the ground pork, sage, thyme, breadcrumbs, salt, pepper nutmeg, and coriander.  Once the onions are soft, add it to the pork mixture.  Mix throughly.  Set the meat in the refrigerator until needed.
2. Take the thawed puff pastry and place it on a lightly floured surface.  Roll it out into a rectangle until it’s 1/8″ thick.  Place the sausage down the center of the rectangle.  Make sure to keep the sausage as even as possible.  Brush one side of the pastry with egg wash.  Fold the other side of the pastry over to the border to wrap the sausage.  Press the seam together to seal.  Trim off the excess.  Trim off the ends and cut the rolls in equal size rectangles (approximately 2 1/2″).  Transfer the rolls to a baking sheet lined with parchment.  Score each piece with a knife by cutting three diagonal lines across the top.  Brush each piece with egg wash.  Bake for 20 minutes or until golden brown.  Let the rolls cool on a rack before serving.