Spice blend flavors sausage roll like favorite bagel

Using frozen phyllo pastry, a staple of Greek and Middle Eastern cuisine, gives India’s favorite street food, samosas, a global feel. The method in this blog’s previous post is a shortcut to from-scratch pastry.

Frozen and refrigerated pastry, from phyllo to puff pastry to plain, old pie dough, not only promotes more frequent baking. It also encourages creativity and improvisation. If you’ve got a few leftover roasted veggies, not really enough to constitute an entire side dish, wrapping them in some kind of pastry and baking for a few minutes infuses them with new appeal.

Similarly, if I have past-its-prime fruit, it’s simple enough to cut it up and fold it into premade pie dough for off-the-cuff turnovers. I’ve said before that there’s no shame in the savvy use of processed foods to yield a dessert, appetizer or snack with much less sugar, salt, fat and preservatives than a version prepared entirely in a factory.

Plus, you can expend your effort on fashioning your own fusion recipes, rather than fabricating dough. Like the Mediterranean-Indian mash-up billed as samosas, the following recipe, courtesy of the Detroit Free Press, seasons Britain’s beloved sausage roll like New York’s essential bagel, using Trader Joe’s Everything But the Bagel Seasoning.

Tribune News Service photo

Chicken Sausage in Puff Pastry and Bagel Seasoning

6 fully cooked chicken sausage links

1 sheet puff pastry, thawed

2 tablespoons Dijon mustard

1 egg, beaten

1 to 2 tablespoons Trader Joe’s Everything But the Bagel Seasoning

Pat the sausage dry with paper towels. Unroll the puff pastry on a lightly floured work surface. Cut pastry into 6 equal pieces. Lightly brush puff pastry with the Dijon mustard. Roll up 1 sausage link in pastry, making sure edge seals. Place on a plate and chill in freezer for 15 minutes. Repeat with remaining puff pastry and sausage.

Preheat oven to 425 F. Line a baking sheet with parchment paper.

Brush rolls with egg wash and sprinkle all over with bagel seasoning. Cut each roll into 5 or 6 pieces. Place seam-side down on baking sheet.

Bake in preheated oven for 25 minutes or until puffed and golden-brown.

Meanwhile, make optional dipping sauce, if desired. Remove from oven and serve warm or at room temperature with dipping sauce, if desired.

Makes about 24.

DIPPING SAUCE: In a small bowl mix 1/3 cup mayonnaise and 2 tablespoons Dijon or favorite mustard.

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