Description
A fun-sized version of the traditional British street food. Perfect to serve as an appetizer with drinks.
Ingredients
Scale
- 1 pound pork sausage
- 2 medium carrots, shredded
- 1 tablespoon Dijon mustard
- 1 teaspoon curry powder (I used Penzey’s ‘The Now Curry’)
- 6 ready-to-bake puff pastry shells, partially thawed (or 30 wonton wraps)
- 1 egg yolk whisked with 1 tablespoon water
Instructions
- Brown sausage in cast iron (or other heavy) skillet until no longer pink. Remove pork to a paper-towel lined plate and drain pork fat from pan.
- Return pork to skillet and add carrots, mustard and curry powder; cook about 4 minutes until carrots are slightly wilted. Remove from heat.
- Place pastry shells on parchment-paper-lined baking sheet. VERY CAREFULLY, using a serrated knife – or cooking-spray-covered metal spatula – slice each shell in half horizontally and place each circle half on the baking sheet. Using your fingers, gently smooth over most of the holes in the pastry so it won’t fall apart when rolling. Repeat with remaining 5 pastry shells so you have 12 small circles of semi-thawed puff pastry. (You will have leftover pork filling unless you have more time and purchase 2 packages of puff pastry.)
- Place 1 tablespoon of sausage filling in a line down the center of the pastry circles; fold pastry over filling and seal edges. Brush with egg wash
- Bake in 375-degree oven for 15-17 minutes until tops turn golden.
- IF USING WONTON WRAPS
- Follow instructions above, except fill pork by spreading diagonally down wonton wrap. Fold 1 corner over filling, fold in both ends (using a drop or 2 of water on corners to seal) and roll up last corner triangle – using water to seal. Brush with egg wash. Bake as above.