Yorkshire Sausage Rolls

Preheat oven to 350F.

Create egg wash by beating one egg with one tablespoon of water.

Unroll crescent roll dough. Separate along perforations into 3 rectangles (each rectangle will consist of two triangle pieces). Apply egg wash to the diagonal edges of each triangle. Pinch the diagonal edges of two triangles together to create a rectangle. Cut each rectangle in half to make a total of 6 squares. (Note: this is a bit of work, but I found that crescent rolls most closely resemble the type of pastry used in the English bakeries).

To create the filling, blend ground pork, sage stuffing mix, one egg, mustard and garlic in a food processor until well combined and no large pieces of stuffing remain.

Place 3 to 4 tablespoons of filling on each square of dough. Apply egg wash to one edge and fold dough over the filling (leaving ends open). Press to seal. Place sausage rolls fold side down on a baking sheet (you may line with parchment paper to prevent sticking).

Apply egg wash to the top of each sausage roll. Using a sharp knife, cut 3 slits diagonally through the top of each roll.

Bake at 350 degrees for 25 to 30 minutes. After 15 minutes, cover with foil to prevent the pastry from burning. You may use a thermometer to test doneness.

May be served warm, but they taste more flavorful served chilled (that’s how we ate them in England).