Sausage Rolls Puff Pastry

The aroma of golden puff pastry drifting through the house always pulls people into the kitchen like a magnet. I first started making these sausage rolls when my roommate hosted football Sundays and something handheld was non-negotiable. Now they are the first thing to disappear at any gathering I bring them to.

Last summer I made three batches for a picnic and watched my friends reach past the elaborate salads straight for these. There is something so satisfying about that first crunch followed by the savory spiced beef inside.

Ingredients

• Ground beef: The fat content keeps the filling juicy and pairs perfectly with the herbs
• Puff pastry: Ready rolled is perfectly fine and saves so much time without sacrificing quality
• Worcestershire sauce: This adds that deep umami flavor that makes the filling taste like it simmered for hours
• Egg wash: The secret to getting that gorgeous golden brown finish that looks bakery bought

Instructions

Prepare your oven and station:

Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper so nothing sticks later.

Mix the filling:

Combine beef onion garlic thyme oregano Worcestershire sauce Dijon mustard pepper salt and parsley in a bowl until everything is evenly distributed.

Prep the pastry:

Roll out puff pastry on a lightly floured surface then cut it in half lengthwise to create two long rectangles ready for filling.

Shape and fill:

Divide beef mixture in half and shape each portion into a long sausage shape placing it along the center of each pastry strip.

Roll and seal:

Brush one long edge with egg mixed with milk then roll pastry over the filling sealing the edge and placing seam side down.

Score the rolls:

Cut each long roll into 6 equal pieces about 5 cm each and arrange them on your prepared baking sheet leaving space to rise.

Add the finish:

Brush tops generously with remaining egg wash and sprinkle with sesame or poppy seeds if you want that extra crunch.

Bake to golden:

Bake for 20 to 25 minutes until deeply golden and cooked through then let cool slightly before serving.

Save

My niece helped me make these once and insisted on arranging the sesame seeds in perfect patterns on each roll. They looked ridiculous but tasted just as good and now it is our little tradition.

Make Ahead Magic

You can assemble these sausage rolls completely freeze them raw on the baking sheet then transfer to a bag. Bake from frozen adding just a few extra minutes and nobody will know the difference.

Sauce Pairings

Classic ketchup and mustard work but I am partial to a sharp chutney or even a spicy mayo for dipping. The Worcestershire in the filling makes these pair beautifully with anything tangy.

Temperature Secrets

Letting them cool for at least 5 minutes after baking is actually crucial because the filling holds heat like crazy. Nobody likes burning their mouth on the first bite.

• Use room temperature ingredients for the filling to prevent the pastry from softening too quickly
• Try swapping beef for pork or sausage meat for a different flavor profile
• Reheat leftover rolls in the oven not the microwave to maintain that crisp pastry texture

Save

There is something so honest and comforting about food you can eat with your hands while standing around talking. These sausage rolls always make people stay a little longer at the table.

Recipe FAQs

→ What type of pastry is used for these rolls?

Ready-rolled puff pastry creates a light, flaky crust that crisps beautifully when baked.

→ Can I substitute the beef filling?

Yes, alternatives like pork, chicken, or plant-based mince work well to customize the flavor.

→ How do I get a shiny golden crust?

Brush the rolls with a mixture of beaten egg and milk before baking for a glossy finish.

→ Are there optional toppings to enhance flavor?

Sprinkling sesame or poppy seeds atop adds texture and a nutty note to the rolls.

→ What herbs complement the filling?

Dried thyme, oregano, and fresh parsley offer aromatic, savory layers to the beef mixture.

→ How long to bake for optimal texture?

Bake at 200°C (400°F) for 20-25 minutes until golden and cooked through.