1 pound of Italian Sausage
1 cup Panko bread crumbs
1 large egg separated
1-17 ounce box of puff pastry thawed
24 Marcona almonds
1 tablespoon dried rosemary
Line a rimmed baking sheet with a silicone mat or parchment paper.
In a large bowl combine the sausage, bread crumbs, and egg yolk, set the egg whites aside
On a lightly floured work surface, cut each of puff pastry into three 3-inch wide strips. Roll each strip out a bit til it reaches about 12 inches in length. Cut each strip into 4 3 by 3-inch squares.
Whisk the egg white with 1 teaspoon water to create an egg wash
Brush the edges of one pastry square with the egg wash. form about 1 1/2 tablespoon of the sausage mixture into a rough log. Place the sausage log in the center of the pastry square leaving a bit of sausage overhanging one end.
Fold the sides of the pastry square over the sausage overlapping in the middle, and place it seam-side down on the prepared baking sheet. Pinch and tuck the pastry end until it is completely closed and slightly rounded.
Eggwash the entire sausage toe and press one almond into the pastry end of the roll. Use a sharp knife or pastry wheel to score a knuckle toward the nail end of the toe. sprinkle the knuckle with a few rosemary hairs.
Repeat this process until you've used all the pastry and sausage mixture. Chill them in the refrigerator for at least 20 mins or up to 1 hour.
Bake at 425 for 20 to 25 mins or until golden brown
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