What could be more fitting for brunch than a dish that began as a unique way to utilize leftovers? Typically, chilaquiles [chee-lah-KEE-lehs] are made of maize tortillas that have chorizo, cheese, and chiles on top. However, the options are limitless! Chicken, eggs, radishes, and avocado are added to this version’s toppings.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 sausage rolls |
Ingredients
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 4 sausage links
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
- Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
- Bake in the preheated oven until deeply golden and puffed, about 20 minutes.
Nutrition Facts
| Calories | 758 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 14 g |
| Sodium | 465 mg |
| Sugars | 1 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
I kept it simple and followed the recipe this time. I did add ten minutes to the baking time. There is alot of potential to this and customizing it to make our taste buds very happy
It would have been helpful if the recipe submitter had indicated what type of “sausage links” to use or at least give you some suggestions in the recipe description. I wouldn’t think the intent was for breakfast sausage links, because the recipe recommended a salad to complete the meal. The recipe title is “rolls,” but the instructions tell you to put the second piece of pastry on the top of the sausage/pastry and press the pastry edges together to seal. If you didn’t roll it around the sausage, it would end up looking somewhat like a tart or hand pie with a lump in the middle (sorry). If you plan to roll the puff pastry around the sausage, don’t cut into four pieces like I did today. Just cut in half, put the sausage at one end, roll up, tuck in the sides, seal on the bottom, and cook with that side down. This will ensure that your sausage is right in the center of the roll, as well. I used jalapeno chicken sausages, and brushed some spicy mustard on the inside of the pastry before rolling it up. Baked for an extra 5 minutes, but if I make again, I’ll bake for 30 minutes (oven temps vary). I made two rolls for lunch today, but my husband and I would have been satisfied to split one roll (this is a nutritional splurge!). Served with a salad with some strawberries and balsamic dressing. It certainly is easy to make, tasted good, and has lovely presentation.