Instructions: Cook ground pork sausage in skillet until about half-cooked, then add onions.

Chop sausage into tiny pieces. Add the hot sauce, Worcestershire, thyme and sage. Simmer until onions are soft and translucent. Do not drain excess fat.

Season to taste with salt and pepper.

Stir in flour, a little at a time. Simmer for about 15 minutes on low heat, stirring frequently. Cool for about 4 hours or overnight.

Let dough of choice come to room temperature.

Preheat oven to 400 degrees. Roll out each puff pastry sheet into a 12 inch square. Cut into quarters. Place one-eighth of the sausage about an inch from the bottom of each quarter. Roll up and fold ends under, using a little water to seal. Place on large baking sheet. Bake until golden, 10 to 15 minutes.

Kells Irish Restaurant and Pub

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