Puff Pastry Sausage Rolls

Flaky, golden crust hugging savory pork sausage delivers a quick and easy crowd-pleaser. Serve them as a snack, appetizer, or even breakfast. Guaranteed to please!

Makes about a dozen

Course Appetizer, Snacks

Cuisine British

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 159kcal

Author Imma

Ingredients

1 tablespoon (15ml) cooking oil
1 medium onion, chopped
1 teaspoon (5g) minced garlic
1 teaspoon (1g) thyme
½ teaspoon (1g) or more minced cayenne
1 pound (450g) ground beef or sausage
3 tablespoons (12g) chopped parsley
1 teaspoon (5g) salt
½ cup (25g) breadcrumbs
1 large egg
½ teaspoon (1g) smoked paprika
1 1-pound package puff pastry, thawed
1 beaten egg for sealing and egg wash

Instructions

In a medium saucepan, heat oil and sauté onions for about a minute. Then, add garlic, thyme, and cayenne pepper. Stir for about another minute or two for the flavors to bloom (careful not to let it burn).
Place sausage or ground beef, parsley, salt, breadcrumbs, egg, and smoked paprika into a medium bowl, followed by the sautéed ingredients. Mix until thoroughly combined. Divide into 2 or 4 portions, depending on the size of your puff pastry sheets.
Unroll the thawed puff pastry onto a lightly floured board. Spoon one part of the sausage mixture and spread along the length of each strip, leaving about ¼-½ inch for the edge. Tightly roll the pastry around the sausage mixture and brush the edges with beaten egg to secure. Repeat the process with the remaining sheet(s). Let it rest in the fridge for about 10 minutes to make cutting easier.
Use a sharp knife to cut each roll into about 8 or more pieces. I cut the ones in the pictures into about 10 pieces each for 20 pieces in total, while in the video, I cut them into 6 pieces each, totaling 12 pieces.
Place the rolls on a baking pan or sheet if saving for later. Freeze, and when frozen, remove and place in freezer ziplock bags. They last about a month. You can bake them frozen but add 7-10 minutes more baking time.
Brush sausage rolls with the remaining egg wash. Place in a 400℉ (205℃) oven and bake for 25-35 minutes until the pastry puffs and the meat cooks through. Remove and serve hot, warm, or at room temperature. Pair with ketchup if desired.

Notes

You can use various types of ground meat, such as pork, turkey, chicken, or ground beef. If you buy pre-seasoned sausage, don't add salt.
Puff pastry is available in the freezer section in most supermarkets in the dessert section.
It's best to thaw your frozen puff pastry overnight in the fridge or leave it at room temperature for about 30 minutes or until it's pliable.
If time permits, place the pastry in the freezer on a parchment-lined baking sheet for about 10 minutes to firm it up. That helps the sausage roll stay in shape.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.

Nutrition