These Golden Flaky Puff Pastry Sausage Rolls are a savory delight, featuring seasoned sausage meat encased in layers of crisp, buttery puff pastry, baked to a beautiful golden perfection. The image displays a tray filled with numerous freshly baked sausage rolls, each boasting a wonderfully puffed and browned exterior, with the savory sausage filling peeking out from the ends. They are incredibly versatile, perfect as an appetizer for parties, a satisfying snack, a lunchbox hero, or even a casual dinner alongside a salad. The contrast between the tender, flavorful sausage and the flaky, melt-in-your-mouth pastry makes them utterly irresistible.
Ingredients:
- 1 lb (approx. 450g) good quality sausage meat (or bulk sausage; mild or hot Italian sausage works well, or use ground pork/beef seasoned yourself)
- 1 large onion, finely chopped (optional, for extra flavor)
- 1-2 cloves garlic, minced (optional)
- 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried)
- ½ teaspoon dried thyme (optional)
- ¼ teaspoon black pepper
- ½ teaspoon salt (adjust to taste, depending on sausage seasoning)
- 1 sheet (about 10-12 oz / 280-340g) frozen puff pastry, thawed according to package directions
- 1 large egg, beaten (for egg wash)
- Optional: 1 tablespoon milk or water (to thin egg wash)
- Optional: Sesame seeds or poppy seeds, for sprinkling
Equipment:
- Large baking sheets
- Parchment paper or silicone baking mats
- Large mixing bowl
- Spatula or wooden spoon
- Cutting board and sharp knife
- Rolling pin (if needed to roll out pastry)
- Pastry brush
- Measuring spoons
Instructions:
- Prepare the Sausage Filling:
- In a large mixing bowl, combine the sausage meat with the finely chopped onion (if using), minced garlic (if using), chopped fresh parsley, dried thyme (if using), black pepper, and salt.
- Using your hands, gently but thoroughly mix all the ingredients until well combined. Be careful not to overmix, as this can make the sausage tough. If you’re using plain ground meat, this is where you can add additional seasonings like a pinch of sage, fennel seeds, or a touch of cayenne pepper for a more robust flavor.
- Prepare the Puff Pastry:
- Thaw the frozen puff pastry according to the package directions. This usually involves thawing it in the refrigerator overnight or at room temperature for 30-40 minutes. It should be pliable but still cold.
- Once thawed, carefully unroll the puff pastry sheet onto a lightly floured work surface or directly onto a piece of parchment paper. If your pastry comes in a folded block, lightly roll it out into a rectangle, approximately 10×12 inches (25×30 cm).
- Assemble the Sausage Rolls:
- Divide the sausage mixture into two equal portions.
- Shape one portion of the sausage mixture into a long cylinder, about 10-12 inches long (the length of your puff pastry sheet) and about 1 ½ inches thick. Place this sausage log along one long edge of the puff pastry sheet.
- Carefully fold the puff pastry over the sausage log, bringing the long edge of the pastry over to meet the other long edge. Ensure the sausage is fully enclosed.
- Gently press down along the seam to seal the pastry. You can also use the tines of a fork to crimp the seam, creating a decorative edge and a more secure seal.
- Repeat with the second portion of sausage meat and the remaining puff pastry.
- At this point, you will have two long sausage rolls.
- Cut and Chill (Optional, but Recommended):
- Using a sharp knife, cut each long sausage roll into individual smaller rolls, typically about 1 ½ to 2 inches long. This should yield about 6-8 rolls per log, for a total of 12-16 sausage rolls.
- Carefully transfer the cut sausage rolls to a baking sheet lined with parchment paper, leaving some space between each roll.
- Optional Chilling Step: For best results and to help the pastry maintain its flakiness, place the baking sheet with the sausage rolls into the refrigerator for at least 15-20 minutes. This allows the butter in the puff pastry to firm up, which contributes to a flakier bake.
- Prepare Egg Wash and Bake:
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk the beaten egg with 1 tablespoon of milk or water (if using) to create an egg wash.
- Brush the tops and sides of each chilled sausage roll with the egg wash. This will give them that beautiful golden, shiny finish.
- If desired, sprinkle a few sesame seeds or poppy seeds over the top of each roll for added texture and visual appeal.
- Bake for 20-25 minutes, or until the puff pastry is deeply golden brown, puffed, and flaky, and the sausage meat inside is cooked through. The cooking time may vary slightly depending on your oven and the thickness of your sausage rolls.
- Cool and Serve:
- Once baked, remove the sausage rolls from the oven.
- Transfer them to a wire rack to cool for a few minutes before serving. This allows the pastry to firm up and the filling to set slightly.
- Serve warm. These Golden Flaky Puff Pastry Sausage Rolls are fantastic on their own, or with a side of ketchup, brown sauce, or your favorite dipping sauce. They are perfect for appetizers, snacks, or light meals.