Sausages in puff pastry

Ingredients:

• 12 pork breakfast sausages, 10cm long.
• 1 tbsp. vegetable oil
• 1 and 1/4 cups flour
• 1 teaspoon baking powder
• 0.5 tsp sugar
• 1/4 teaspoon of baking soda
• 3 tablespoons unsalted butter, frozen in one piece
• 2 tablespoons finely chopped green onions
• 0.5 cups of sour milk or kefir
• 1 tsp coarsely ground black pepper
• Maple syrup, for serving

Preparation:

1. Position a rack in the center of the oven, place a baking sheet on it and preheat the oven to 200°C.
2. Combine the sausages in a large bowl with vegetable oil. Place the sausages on a hot baking sheet, spreading them in a single layer. Bake, turning once, until cooked through, about 15 minutes. Let cool completely. Slice each sausage in half crosswise.
3. Meanwhile, in a large bowl, combine the flour, baking powder, sugar, baking soda, and 1/4 teaspoon salt. Coarsely grate the frozen butter and add it to the bowl along with the green onions. Add the sour milk and gently mix with a fork. Once a rough dough forms, turn it out onto a floured work surface.
4. Working quickly, roll the dough into a 14 x 8 inch (35 x 20 cm) rectangle about 0.3 cm thick. Trim each side by about 1 inch (2.5 cm) to create a neat rectangle measuring 12 x 6 inches (30 x 15 cm). Cut into twelve 1 inch (2.5 cm) wide strips, then cut these strips in half crosswise. You should have 24 strips, each approximately 1 x 3 inches (2.5 x 7.5 cm).
5. Wrap a strip of dough around the center of each sausage half and place them seam-side down on a clean baking sheet, spacing them at least 2.5 cm (1 inch) apart. Sprinkle each sausage with a pinch of black pepper. Refrigerate overnight if not baking immediately. Bake until golden brown, 15-18 minutes. Serve with maple syrup on the side.