Ingredients Jump to Instructions ↓

  1. 1 tbsp. butter

  2. 1 onion , finely chopped

  3. 16 oz. good quality sausage meat ( bulk sausage ), I like to use turkey sausage (mild)

  4. 1 tsp. dried oregano

  5. 1 tsp. dried dill

  6. 1 tsp. dried thyme

  7. 2 tbsp. finely chopped pistachio nuts

  8. 17 oz. puff pastry , thawed

  9. 6 tbsp. grated parmesan cheese

  10. salt and pepper to taste

  11. 1 egg , lightly beaten, for glazing

  12. 1 tsp. each of poppy seeds , sesame seeds , fennel and anise seeds , for sprinkling

Instructions Jump to Ingredients ↑

  1. Melt the butter in a small frying pan over medium heat. Add the onion and cook, stirring occasionaly, for about 5 minutes, or until softened.

  2. Combine onion, sausage meat, herbs and nuts in a bowl. Season with a little salt and pepper. Stir well, until completely blended.

  3. On a lightly floured surface, roll out the pastry to about 1/8 inch thick. Cut the pastry into 4 long strips. Divide the sausage mixture into 4 equal parts. Shape each portion of sausage mix into a log in the center of each pastry strip (refer to pictures). Sprinkle each sausage log with grated Parmesan.

  4. Brush one edge of each of the pastry strips with a little of the egg glaze and roll up to enclose each sausage (refer to pictures). Set them seam side down and press gently to seal. Brush each one with the egg glaze and sprinkle with the seed mixture.

  5. For the seed mixture, just combine all the seeds together in a small bowl. You can omit any type of the seeds if you prefer and just double on the other.

  6. Lightly grease a large baking sheet, or line it with parchment paper. Arrange the pastry logs on the baking sheet. Bake in preheated 425F oven for about 15-20 minutes, or until the pastry is crisp and brown. Let cool off until able to handle, then cut in 1-2 inch squares. Serve warm.


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