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LARGE SAUSAGE ROLL
Finely chop all the ingredients for stuffing the roll. Blend them thoroughly, season with salt and pepper, leave to rest for 1 or 2 hours. Add the Cognac when about to use the stuffing. Defrost the puff pastry and bring to room temperature. Roll it out 1/4 inch thick. Use the beaten egg to bind and seal any touch ups. Roll the stuffing into a fat sausage, place it on the puff pastry. Brush the surrounding pastry with some beaten egg. Wrap the stuffing just like a parcel, lifting both edges, trimming any excess pastry, sealing with the beaten egg and closing off with a pastry lid. Don╒t wet the cut edges of the pastry lid as that would make the puff pastry stick. Glaze with an egg. Decorate the surface with the tip of a knife, glaze again and pierce the crust 5 times, to let the steam out. Bake in a hot oven (440 F) for 25 to 30 minutes. When the roll starts to color, cover it with wax paper (aluminum foil prevents the steam from evaporating) and finish baking on 300 F. Serve hot, but not boiling hot. You can also prepare small individual rolls in a similar way.
e pointe de couteau pour percer la cro₧te et laisser passer la vapeur. Mettez au four chaud 240í (8 au thermostat) pendant 25 ê 30 minutes. Lorsque le pëtÄ est dorÄ, couvrez-le d'un papier absorbant (l'aluminium ne laissant pas passer la vapeur) et terminez la cuisson ê 150í (5 au thermostat). Servez chaud mais pas br₧lant. Vous pouvez aussi faire des petits pëtÄs individuels.
