Sausage and Mustard Puff Pastry Rolls

Instructions

1. 1

   In a small skillet over medium heat, cook the onion in the butter for 8 minutes or until golden. Deglaze with the wine. Let reduce until dry. Transfer to a large bowl. Refrigerate for 10 minutes.

2. 2

   Add the remaining ingredients, except for the puff pastry and egg, to the bowl of onion. Season generously with pepper. Mix well.

3. 3

   On a lightly floured work surface, roll out the sheets of puff pastry to form two 10-inch (25 cm) squares (see note). Cut each square into 3 long strips.

4. 4

   On the bottom half of each pastry strip, spread out one-sixth of the meat mixture along the entire length. Using a pastry brush, cover the empty half of the pastry with the beaten egg. Roll up the pastry to hold in the filling, forming it into a long log.

5. 5

   Place the logs, seam-side down, on a baking sheet lined with parchment paper. Brush the surface of the logs with the beaten egg. Refrigerate for 1 hour (see note).

6. 6

   With the rack in the middle position, preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.

7. 7

   On a work surface, cut each pastry log into 6 pieces. Arrange the pieces evenly spaced out on the baking sheets. Freeze at this point, if desired (see note). Bake one sheet at a time for 20 minutes or until the pastry is golden. Let cool for 5 minutes.