Irish Sausage Rolls

Step 1: Grind the herbs (thyme through pepper) in a spice/coffee grinder until a fine powder.

Step 2: Add the ground herbs and minced garlic to the breadcrumbs in a large mixing bowl and mix together.

Step 3: Add the ground pork to the seasoned breadcrumbs and combine using your fingers. Add half of the beaten egg and mix thoroughly until the meat mixture begins to stick together. Add the excess egg to the second beaten egg for the egg wash.

Step 4: Using your hands roll the sausage, forming 4 cylindrical shapes about 3/4 inches thick and 10 inches long. Set meat aside.

Step 5: Preheat the oven to 400 degrees F. Line a large baking tray with parchment paper.

Step 6: Open a thawed puff pastry sheet on a floured surface. Cut into 3 strips about 3 inches wide and 10 inches long.

Step 7: Place a 3 inch piece of the pre-formed sausage meat on the pastry close to the edge. Roll the pastry around the meat, overlapping underneath by one inch.

Step 8: Cut the pastry roll, then roll it back to brush the lower layer with egg wash. Re-roll and seal the lower seam.

Step 9: Using a sharp knife, cut two diagonal 1/2 inch slits in the top surface of the roll. Repeat the procedure to form 18 sausage rolls.

Step 10: Lay the prepared sausage rolls on the baking tray in rows one inch apart.

Step 11: Brush the top of the pastry with egg wash.

Step 12: Bake for 20 minutes. Lower the heat to 350 degrees and bake for a further 5 minutes.

Step 13: Remove from the oven when golden brown on top. Cool the sausage rolls on a wire rack.

Step 14: Serve hot or cold as desired.