Tommy Moloney’s sausage meat is made from pork and mixed with original seasoning from Ireland.
1. 3 Puff pastry sheets
2. 2 Eggs (beaten, one for the sausage filling, and the other for brushing pastry)
3. 1 lb. of Tommy Moloney’s sausage meat
4. 1 sliced red onion
5. 1/2 teaspoon of dried marjoram
6. 1/2 teaspoon of dried basil
7. 1/2 teaspoon of dried rosemary leaves
8. 1 teaspoon of dried parsley
9. 1/2 teaspoon of dried sage
10. 1 minced garlic clove
11. 1 cup of breadcrumbs
12. Salt and pepper to taste
Preheat the oven to 400ºF. Then, heat the olive oil in a saucepan and add the onions to cook gently for about 25 minutes until golden brown. Spread it out on a plate to cool.
While the onions are cooking, make sure your spice mixture is finely ground. You may use a coffee grinder for that.
Take the Tommy Moloney’s sausage meat and put it in a mixing bowl with the onions and breadcrumbs. Mix this with your clean hands.
On a floured work surface, roll the pastry out into a big rectangle. Then, cut it lengthways into two even rectangles. Take the sausage mixture and form it into tube shapes and lay along the center of each rectangle.
Beat one egg and brush the pastry with it, then fold one side of the pastry over, wrapping the filling inside. Use a fork to press down the edges of the pastry and seal the join.
Cut the long rolls into the sizes you want and put them on a baking tray. Brush them with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden brown and cooked through.
Tip: Serve with a sauce of your choice!