Ingredients
- 1 sheet puff pastry (thawed if frozen)
- 500g sausage meat (or remove from good-quality sausages)
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp dried thyme (or rosemary)
- 1 tsp mustard (optional, for flavor)
- Salt & black pepper, to taste
- 1 egg (beaten, for egg wash)
- Sesame seeds or poppy seeds (optional topping)
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Mix filling: In a bowl, combine sausage meat, onion, garlic, parsley, thyme, mustard, salt, and pepper. Mix well until evenly combined.
- Prepare pastry: Roll out puff pastry on a lightly floured surface. Cut into long strips (about 4–5 inches wide).
- Fill & roll: Place a line of sausage mixture down the center of each pastry strip. Fold pastry over the filling and seal edges tightly (use a little water to help seal).
- Cut rolls into smaller pieces (2–3 inches long). Place seam side down on the baking sheet.
- Brush with egg wash and sprinkle with sesame/poppy seeds if using.
- Bake for 20–25 minutes, or until golden brown, puffed, and crisp.
- Serve warm with ketchup, mustard, or your favorite dipping sauce.
Would you like me to write a shorter party-snack style version (mini sausage rolls) or keep it as full-size rolls?