1 tablespoon of olive oil
½ cup of red onion, chopped
1 large garlic clove, minced
1 tablespoon of lemon juice
¼ cup of fresh parsley, chopped
1 teaspoon of paprika
3 large eggs
Ground cayenne pepper, to taste (optional)
1 lb of breakfast sausage, thawed
2 sheets of puff pastry, thawed
Preheat oven to 400F. If necessary, remove sausage meat from case.
In a sauté pan, heat oil over medium heat. Cook onion and garlic for about 2 to 3 minutes. Remove from heat. Set aside.
In a large bowl, mix thoroughly sausage, lemon juice, onion mixture, parsley, paprika, cayenne pepper and 2 eggs. Set aside.
Unfold pastry sheet on a lightly floured surface and gently roll out dough to make a 22” x 10” rectangle. Cut each rectangle in half. Cut again each strip in half (lengthwise) to make four 5 ½” x 10” strips. Beat remaining egg and set aside.
Place ¼ of sausage mixture on the center of each pastry strip. Brush the edges with beaten egg. Fold pastry over filling and press down to seal. Repeat the same steps with remaining pastry strips.
Place filled pastry strips on a baking sheet and bake for 18 to 20 minutes – or until golden. Cool slightly and cut into 1 ½ inches slices.