Lamb Sausage In Puff Pastry

• servings: Makes 28, serves 6-8

Ingredients

½ inch thick, in a coil

1 POUND fresh lamb sausage,

2 SHEETS commercial puff pastry, thawed (see note)

2 TABLESPOONS Dijon mustard

1 egg, beaten with 1 tablespoon water or milk, for egg wash

Directions

Preheat the oven to 400 degrees.

Bake the sausage on a baking sheet for 20 minutes. Turn thesausage and bake it 5 to 10 minutes more, until it's fully cooked Cool to room temperature.

Unfold the puff pastry on a lightly floured board. Cut each piece in half lengthwise and brush the top sides with mustard.

Divide the sausage into 4 equal pieces.

Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by ½ inch and sealing the pastry by brushing the edge with water.

Cut off the excess pastry.

Roll the other 3 pieces of sausage in puff pastry.

Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash.

Lightly score each roll diago- nally to make 7 equal pieces.

Bake at 400 degrees for 20 to 25 minutes, until browned. Slice and serve immediately.

Notes

Can be assembled a day ahead, refrigerated, and baked just before serving