Pigs in a Blanket Dutch Style – Saucijzenbroodjes
1 pound ground beef
1 pound ground pork
3 eggs, divided
4 ounces plain bread crumbs
2 teaspoons nutmeg
2 teaspoons paprika
2 teaspoons mild curry
1 teaspoon cayenne pepper
1 teaspoon salt
2 packages (17.3 ounces each) puff pastry sheets
Preheat oven to 400° F..
Mix ground beef, ground pork, 2 eggs, bread crumbs, nutmeg, paprika, curry and cayenne and salt. Knead by hand until well blended.
Unfold the puff pastry sheets and cut at the seams. Cut each of the rectangles in half. You will now have 24 small rectangular pieces of puff pastry. In a small bowl, beat the remaining egg.
Take a small handful of the ground meat mixture, form it with your hand into a small sausage and place this in the middle of a piece of puff pastry. Fold the pastry in half and press the ends together firmly. Place on a cookie sheet lined with parchment paper and brush the top with some of the beaten egg. Bake for 25 minutes.
You can keep the rolls in the fridge for up to 2 days. Rolls can be eaten cold or they can quickly be re-heated in the oven or microwave. If you wish to make only 12 rolls, you can freeze half the ground beef mixture and it will be ready for use the next time you need it.
Serves 12, two pieces each.