Ingredients:
500 g puff pastry, frozen
4 -8 slices bacon
1/2 cup onions, finely chopped
2 cups mushrooms, finely chopped
1 lb pork sausage
1 eggs, beaten
pepper
Directions:
Remove package of puff pastry from freezer 2 hours before cooking time.
Cut a piece of parchment paper to fit edged cookie sheet.
Poke paper with shark knife to provide drainage.
Fry bacon until crisp. Drain. Cool and crumble.
Combine bacon, onion and mushrooms in a large bowl. Add cold, uncooked sausage meat to bowl and mix well.
Roll out puff pastry to edges of floured paper.
Spread the meat mixture down the middle of the pastry.
Sprinkle with pepper.
Cut the exposed pastry on each long side into 1 inch strips about 3 inches deep.
Fold each end up over filling, then lay the strips from each side alternately over the top to produce a braided effect.
Brush pastry with beaten egg.
Bake on paper on rack on cookie sheet at 375 F for about 1 1/4 hours.
Alternatively if you want to cut the time down you can brown the meat, onion and mushrooms and then assemble.
Bake at 400 F for 15 min and then at 375 F for 20 minute.
You can add peppers if you want as well.
Servings: 6
Time preparation: 25 min.
Time total: 100 min.