Ingredients
- 1 sheet puff pastry (thawed if frozen)
- 1 lb (450 g) sausage meat (or sausages with casings removed)
- 1 small onion, finely chopped (optional)
- 1 garlic clove, minced
- 1 tsp dried thyme or parsley
- 1 tsp mustard (optional, for flavor)
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
- Sesame seeds or poppy seeds (optional, for topping)
Instructions
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a bowl, mix sausage meat with onion, garlic, thyme, mustard, salt, and pepper until well combined.
- Roll out the puff pastry sheet on a lightly floured surface. Cut into 2 or 3 long strips (depending on the size of rolls you want).
- Place sausage mixture in a log shape along the center of each pastry strip.
- Brush one edge of the pastry with beaten egg, then fold over to enclose the filling. Press edges to seal tightly.
- Slice into smaller rolls (about 2–3 inches each).
- Place rolls seam-side down on the baking tray. Brush tops with egg wash and sprinkle with sesame or poppy seeds if desired.
- Bake for 20–25 minutes, or until pastry is puffed and golden brown and sausage is fully cooked.
- Let cool slightly before serving.
✨ Perfect as a snack, party appetizer, or even a quick lunch!
Would you like me to make this version classic British-style (with breadcrumbs and herbs mixed into the sausage), or keep it simple and quick with just sausage and puff pastry?