Sausage Rolls Puff Pastry (Printable)
Flaky golden pastry wrapped around savory beef filling, ideal for snacks or gatherings.
# What You'll Need:
→ Meat Filling
01 - 1.1 lbs ground beef
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 teaspoon dried thyme
06 - 1 teaspoon Worcestershire sauce
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - 1 egg, lightly beaten for binding
→ Pastry
10 - 2 sheets puff pastry (approx 11 oz total), thawed if frozen
→ Glaze
11 - 1 egg, beaten for brushing
12 - 1 tablespoon milk
# How to Make It:
01 - Preheat your oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix together the ground beef, onion, garlic, parsley, thyme, Worcestershire sauce, salt, pepper, and 1 beaten egg until well combined.
03 - Lay out the puff pastry sheets on a lightly floured surface. Cut each sheet in half lengthwise to make 4 long strips in total.
04 - Divide the beef mixture into 4 equal portions. Shape each portion into a long log and place it down the center of each pastry strip.
05 - Fold the pastry over the filling, pressing the edges to seal. Place the rolls seam-side down and cut each roll into 3 equal pieces (total 12 rolls).
06 - Arrange the rolls on the prepared baking sheet. Mix the remaining egg with milk and brush over the tops for a golden finish.
07 - Use a sharp knife to score small slits on top of each roll for ventilation.
08 - Bake for 20 to 25 minutes, or until the pastry is golden brown and the filling is cooked through.
09 - Let cool slightly before serving.
# Expert Hacks:
01 -
- The homemade filling tastes infinitely better than store bought frozen versions
- They reheat beautifully so you can make them a day ahead
02 -
- Keep the pastry cold while you work, otherwise it becomes sticky and difficult to handle
- Don't skip the egg wash unless you want pale dull rolls instead of golden ones
03 -
- Work quickly with cold pastry to prevent it from becoming difficult to handle
- Use a very sharp knife when cutting the rolls to avoid squishing the pastry