Try to keep your work surface cold or roll the pastry out on marble.
Don’t worry about handling the puff pastry delicately since you don’t want it to puff up too much as it bakes.
You should have a total of 16 small rectangles.
You should have 16 thin sausages once you’ve finished cutting them. If you can’t find herbed sausages, use any flavored sausage that’s available. If the sausages are longer than the pastry rectangles, you may need to cut them to fit.
The egg will help seal the pastry shut once you assemble the roll. [4] X Research source Set the leftover egg wash in the refrigerator since you’ll need it later.
If you prefer, use fresh rosemary instead of thyme. [5] X Research source
Ensure that you roll to the very end with the wash so the roll seals shut.
If you’d like to check the internal temperature of the sausage, insert an instant-read thermometer. The thermometer should read 160 °F (71 °C) once it’s completely cooked. Store leftover rolls in an airtight container in the refrigerator for up to 2 days. Heat the rolls at 250 °F (121 °C) until they’re warm.
You’ll need the egg wash to seal the pastry closed and help it brown as it bakes.
The mushrooms should release their liquid once they’ve finished cooking.
It’s alright if you handle the pastry more than usual. Being a little rough with the pastry will prevent it from puffing up too much.
The egg wash will help the 2 edges of pastry stick together. Repeat this for each rectangle and sausage portion.
If you want larger rolls, cut each rectangle into 8 pieces.
If you’d like to ensure that the meat is cooked, insert an instant-read meat thermometer. The temperature should reach 160 °F (71 °C). Refrigerate leftover sausage rolls in an airtight container for up to 2 days. Reheat the rolls in 250 °F (121 °C) oven until they’re hot.
