Sausage Rolls Beef Pastry

The aroma of puff pastry baking always takes me back to my friend Sarah's cramped London kitchen, where we crowded around a tiny oven watching sausage rolls transform into golden perfection. We'd been to a farmers market earlier that morning, debating between traditional pork or trying something new with beef. That afternoon experiment became a staple at every gathering we hosted afterward. Now whenever I make these, the buttery scent filling the house feels like an invitation about to happen.

I once made forty-eight of these for my daughter's birthday party, stacking them on every available surface while they cooled. Kids kept wandering into the kitchen, drawn by the smell, asking if they were ready yet. By the time I got them to the serving platter, only thirty-six remained. Nobody ever confessed to the thieves, but the empty grease spots on the cooling rack told the whole story.

Ingredients

• 500 g ground beef: I prefer using beef with some fat content here, as lean meat can make the filling dry and less flavorful
• 1 small onion, finely chopped: The onion melts into the meat as it cooks, adding sweetness without any crunch
• 2 garlic cloves, minced: Fresh garlic makes such a difference compared to powdered versions in the filling
• 1 tablespoon fresh parsley, chopped: Brightens up the rich meat mixture and adds lovely green flecks throughout
• 1 teaspoon dried thyme: Pairs beautifully with beef and gives that classic British sausage roll flavor profile
• 1 teaspoon Worcestershire sauce: The secret ingredient that adds depth and umami to the meat mixture
• 1 teaspoon salt: Essential for bringing out all the flavors in the filling
• ½ teaspoon black pepper: Freshly ground gives the best result, adding a gentle heat
• 1 egg, lightly beaten: Acts as a binder to keep the meat mixture cohesive
• 2 sheets puff pastry: Thawed completely but still cold is the ideal state for working with pastry
• 1 egg, beaten with 1 tablespoon milk: This egg wash creates that beautiful golden brown finish we all want

Instructions

Preheat and prepare your baking station:

Heat your oven to 200°C (400°F) and line a baking sheet with parchment paper, which prevents sticking and makes cleanup effortless

Mix the savory beef filling:

Combine the ground beef, onion, garlic, parsley, thyme, Worcestershire sauce, salt, pepper, and one beaten egg in a large bowl until everything is evenly distributed throughout the meat

Prepare the pastry strips:

Lay out your thawed puff pastry sheets on a lightly floured surface, then cut each sheet in half lengthwise to create four long rectangular strips

Shape and fill the pastry:

Divide the beef mixture into four equal portions and shape each into a long log, placing it down the center of each pastry strip

Seal and portion the rolls:

Fold the pastry over the filling and press the edges firmly to seal, then place seam-side down and cut each roll into three equal pieces for twelve rolls total

Glaze for golden perfection:

Arrange the rolls on your prepared baking sheet, brush the tops with the egg and milk mixture, and score small slits in each roll for steam to escape

Bake until beautifully golden:

Bake for 20 to 25 minutes until the pastry is deeply golden brown and the filling is completely cooked through

Let them rest briefly:

Cool for just a few minutes before serving, as the filling stays incredibly hot right out of the oven

Save

My father-in-law, who rarely comments on food, asked for the recipe after trying these at a family barbecue. He said they reminded him of the bakery visits from his childhood in Manchester. That connection between food and memory is exactly why I keep making them year after year.

Make Ahead Magic

You can assemble the entire recipe up to the baking point, then freeze the raw rolls on a baking sheet before transferring to a bag. Bake from frozen, adding just a few extra minutes to the cooking time. This has saved me more times than I can count when unexpected guests arrive.

Sauce Pairings

While these are delicious on their own, a good condiment elevates them to something special. I keep small bowls of mustard, ketchup, and homemade tomato chutney nearby for dipping. The tangy cut of the chutney against the rich, buttery pastry creates this perfect balance that keeps everyone reaching for seconds.

Serving Suggestions

These work brilliantly as party food, picnic fare, or even alongside a simple salad for a light lunch. I've served them at everything from casual game nights to more formal cocktail parties, and they disappear just as quickly either way. People appreciate having something handheld that feels special but not fussy.

• Arrange them on a wooden board for that rustic, welcoming look
• Keep them warm in a low oven if serving over an extended period
• Make mini versions using cocktail sausage rolls for bite-sized appetizers

Save

There's something deeply satisfying about pulling a tray of these from the oven, all golden and steaming, knowing you're about to make people happy. That moment when the first person takes a bite and their eyes light up is exactly why cooking matters.

Recipe FAQs

→ What type of meat is best for the filling?

Ground beef provides a savory, juicy base, but mixing with ground pork can add extra flavor and moisture.

→ How do I keep the pastry crisp after baking?

Brushing the pastry with an egg and milk glaze before baking promotes a golden, crisp finish that stays flaky.

→ Can I add extra herbs for more flavor?

Yes, fresh parsley or chives and dried thyme enhance aroma and depth in the meat mixture.

→ Is it necessary to score the pastry before baking?

Scoring allows steam to escape, preventing sogginess and ensuring even baking of the filling.

→ What sauces pair well with this dish?

Ketchup, mustard, and tangy tomato chutney complement the rich flavors and add a delicious contrast.