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Ingredients:
450g sausage meat
1 sheet ready rolled puff pastry
1 apple
1 small onion
1 clove of garlic
Salt & pepper
Egg wash
Method:
Preheat oven to 180c (fan). Line a baking tray with parchment paper.
Chop up a small onion and a clove of garlic and fry until slightly browned. Peel and grate an apple. In a large bowl empty in the sausage meat, then add the apple, onion & garlic, salt and pepper, and mix everything together.
Unroll the puff pastry sheet onto a lightly floured work surface. Roll the sausage meat mixture into a long sausage and place along the pastry rectangle about 6cm from one edge. Fold the pastry over the sausage meat making sure you keep it tight. You may not need all the pastry so cut away an inch if necessary. Press the edges tightly together to seal, then using a fork lightly press the dough down along the sealed edge.
Cut into desired sizes, Place on the baking tray leaving space between each. Brush with the egg wash and then make a couple of diagonal scores over the top of each roll.
Bake for appx 25 mins, until the pastry is golden and puffed and the sausage meat is cooked through.
Take out the oven and allow to cool on a wire rack.
Pastissets are a traditional biscuit, part of the rich culinary heritage of Menorca, one of Spain’s Balearic Islands just north of Mallorca. Similar to shortbread but with a coarser crumbly texture, they're especially popular around Christmas, Easter, and Saint's days.