Hungarian-Style Sausage Rolls (Kolbászos Leveles Tészta)

 Ingredients

500 g Hungarian-style sausage or ground pork

1 package (about 400–500 g) puff pastry, thawed

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon sweet Hungarian paprika

½ teaspoon black pepper

½ teaspoon salt

1 egg

1 tablespoon milk

Optional: ½ teaspoon caraway seeds

Instructions

Prepare the filling: Remove the sausage from its casing if necessary. Mix the meat with onion, garlic, paprika, black pepper, salt, and caraway seeds.

Prepare the pastry: Roll out the puff pastry and cut it into long rectangular strips.

Fill: Place a thin line of sausage mixture along one edge of each pastry strip. Roll the pastry tightly around the filling and seal the edge.

Cut: Slice into small rolls, about 5–7 cm long.

Egg wash: Beat the egg with the milk and brush it over the pastry.

Bake: Arrange the rolls on a parchment-lined baking tray. Bake at 200°C (400°F) for 20–25 minutes, or until puffed and golden brown.

Serve: Let them cool for a few minutes and serve warm with mustard, sour cream, or a Hungarian paprika dipping sauce.

Tip: For a more authentic Hungarian flavor, use Hungarian paprika and Hungarian-style smoked

sausage (kolbász).