Sausage Rolls Beef Puff (Printable)

Flaky pastry envelops a seasoned beef filling for a savory, golden-baked snack.

# What You'll Need:

→ Filling

01 - 14 oz ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp dried thyme
05 - 1 tsp dried oregano
06 - 1 tbsp Worcestershire sauce
07 - 1 tsp Dijon mustard
08 - 1/2 tsp black pepper
09 - 1/2 tsp salt
10 - 2 tbsp fresh parsley, chopped

→ Assembly

11 - 17 oz ready-rolled puff pastry sheet
12 - 1 egg, beaten
13 - 1 tbsp milk

→ Topping

14 - 1 tbsp sesame seeds or poppy seeds

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine ground beef, onion, garlic, thyme, oregano, Worcestershire sauce, Dijon mustard, black pepper, salt, and parsley. Mix well until fully incorporated.
03 - Roll out the puff pastry on a lightly floured surface. Cut the pastry sheet in half lengthwise to create two long rectangles.
04 - Divide the beef mixture in half. Shape each portion into a long sausage shape and place along the center of each pastry strip.
05 - Brush one long edge of each pastry strip with the beaten egg mixed with milk. Roll the pastry over the filling, sealing the edge. Place seam side down.
06 - Cut each long roll into 6 equal pieces, about 2 inches each. Place on the prepared baking sheet.
07 - Brush the tops with remaining egg wash. Sprinkle with sesame or poppy seeds if using.
08 - Bake for 20-25 minutes, or until golden and cooked through. Let cool slightly before serving.

# Expert Hacks:

01 -
  • They disappear faster than you can bake them, so consider doubling the batch
  • The homemade filling beats anything you can buy at the bakery counter
02 -
  • Overworking the pastry makes it tough, so handle it as little as possible
  • Letting them rest on the baking sheet for 5 minutes before cutting helps keep the filling inside
03 -
  • Chill your pastry in the fridge for 10 minutes if it gets too soft while working
  • Brush the edges with egg wash before rolling to create a tight seal that prevents leaking

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