Sausage Wrapped In Pastry
Sausage wrapped in flaky pastry with aromatic fennel seeds and mustard, perfect as an appetizer or hearty snack for gatherings and casual meals.
Ingredients
Instructions
- Combine flour, fennel seed, and salt in a bowl.
- Preheat oven to 350°F.
- Cut butter and shortening into pieces and add to the flour mixture.
- Use a pastry cutter to cut in until the mixture reaches a coarse texture.
- Add ice water, 1 tablespoon at a time, and toss with a fork until the mixture forms a ball.
- Divide the dough into 2 balls.
- Wrap each ball in plastic wrap and chill for 30 minutes.
Tips & Substitutions
For a flakier pastry, ensure your butter and shortening are very cold before mixing. You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor. If you don’t have fennel seeds, caraway seeds can be a good alternative. For added flavor, consider mixing in herbs like thyme or rosemary. This recipe is reminiscent of Scotch Eggs, providing a hearty snack option.
Serving Suggestions
Serve these sausage pastries warm, perhaps with a side of tangy mustard or a fresh salad for balance. They pair beautifully with a light beer or sparkling cider. For a more substantial meal, consider serving alongside creamy mashed potatoes or roasted vegetables, enhancing the overall flavor experience.
Storage & Reheating
Store leftover sausage wrapped in pastry in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated 350°F oven for about 10-15 minutes until warmed through and crispy. Avoid microwaving, as this can make the pastry soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Sausage Wrapped In Pastry contains roughly 667 calories, with 27g protein, 89g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (194% of the Daily Value), iron (148% of the Daily Value), and calcium (126% of the Daily Value). Note that it is relatively high in sodium, at 2039mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw sausage instead of precooked?
Yes, you can use raw sausage, but ensure to fully cook the sausage before wrapping it in pastry. This will require adjusting your baking time to ensure the sausage is fully cooked to a safe temperature of 160°F.
What can I use instead of Dijon mustard?
If you don't have Dijon mustard, honey mustard makes a great substitute for a sweeter flavor. Alternatively, you can use yellow mustard for a milder taste or even a spicy mustard for an extra kick.
Can I freeze these sausage pastries?
Absolutely! You can freeze the uncooked pastries before baking. Wrap them tightly in plastic wrap and foil, then store in the freezer for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).