These Flaky Puff Pastry Sausage Rolls are a classic and incredibly satisfying savory pastry. They feature a flavorful sausage filling encased in layers of buttery, golden-brown puff pastry. The contrast between the rich, seasoned meat and the light, crisp, and flaky pastry creates a truly irresistible bite. Perfect as an appetizer, snack, or light meal, these sausage rolls are easy to make and always a crowd-pleaser. The flaky layers of the puff pastry provide a delightful crunch, while the savory sausage filling, often seasoned with herbs and spices, offers a hearty and comforting flavor. This recipe provides a straightforward method for creating these delicious handheld pastries, ensuring a golden, flaky exterior and a well-seasoned, flavorful interior.
Ingredients:
- 1 pound ground sausage (pork, beef, or a combination)
- 1 small onion, finely chopped
- 1 clove garlic, minced (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 sheets (about 14 ounces) frozen puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- Optional: Sesame seeds, poppy seeds, or everything bagel seasoning, for topping
Instructions:
- Prepare the Sausage Filling:
- In a skillet over medium heat, cook the ground sausage until it is fully browned and no longer pink. Drain off any excess grease.
- Add the finely chopped onion and minced garlic (if using) to the skillet and cook until softened, about 3-5 minutes.
- Stir in the dried thyme, dried sage, salt, and pepper. Mix well to combine all the ingredients and seasonings.
- Remove the skillet from the heat and let the sausage filling cool completely. This is important because warm filling can melt the butter in the puff pastry, preventing it from becoming flaky.
- Prepare the Puff Pastry:
- Once the sausage filling has cooled, gently unfold the thawed puff pastry sheets on a lightly floured surface.
- Cut each puff pastry sheet into equal rectangles. The size will depend on your preference; about 4-5 inches long is a good size for individual rolls. You should get about 6-8 rectangles from each sheet.
- Assemble the Sausage Rolls:
- Place a portion of the cooled sausage filling along one of the longer edges of each puff pastry rectangle, leaving a small border around the edges. The amount of filling will depend on the size of your pastry pieces.
- Brush the edges of the pastry with the beaten egg wash. This will help to seal the rolls securely.
- Fold the pastry over the filling, encasing it completely. Press the edges firmly together with a fork to seal. You can also crimp the edges for a decorative look.
- Arrange on Baking Sheet and Egg Wash:
- Place the assembled sausage rolls seam-side down on a baking sheet lined with parchment paper. This prevents sticking and helps the bottoms to cook evenly.
- Brush the tops of the sausage rolls generously with the remaining beaten egg wash. This will give them a beautiful golden-brown and glossy finish.
- Add Optional Toppings:
- If desired, sprinkle the tops of the egg-washed sausage rolls with sesame seeds, poppy seeds, or everything bagel seasoning for added flavor and visual appeal.
- Bake the Sausage Rolls:
- Preheat your oven to 400°F (200°C).
- Bake for 20-25 minutes, or until the puff pastry is golden brown, puffed up, and cooked through. The internal temperature of the sausage filling should reach 160°F (71°C).
- Cool Slightly and Serve:
- Carefully remove the baking sheet from the oven and let the sausage rolls cool on the baking sheet for a few minutes before serving. They are best enjoyed warm.
Tips and Notes:
- Sausage Variations: You can use different types of sausage, such as Italian sausage (removed from the casing), spicy sausage, or even a vegetarian sausage substitute. Adjust seasonings as needed.
- Add Vegetables: Finely chopped and sautéed vegetables like mushrooms, bell peppers, or spinach can be added to the sausage filling for extra flavor and nutrients. Ensure they are cooked and any excess moisture is drained before adding them to the sausage.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a bit of heat.
- Herb Variations: Feel free to experiment with other herbs like rosemary or marjoram. Fresh herbs can also be used, just increase the quantity.
- Make Ahead: You can assemble the sausage rolls ahead of time, place them on a baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from cold.
- Freezing: Cooked and cooled sausage rolls can be frozen. Wrap them individually in plastic wrap and then in foil or a freezer-safe bag. To reheat, bake from frozen at 350°F (175°C) for about 20-30 minutes, or until heated through and the pastry is crisp.
- Dipping Sauces: Serve warm sausage rolls with your favorite dipping sauces, such as ketchup, mustard, chutney, or a savory gravy.
Enjoy these delicious and flaky Puff Pastry Sausage Rolls!