Sausage Rolls Puff Pastry (Printable)

Flaky golden rolls filled with savory beef and herbs, ideal for gatherings and snacks.

# What you'll need:

→ For the Filling

01 - 14 oz ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp dried thyme
05 - 1 tsp dried oregano
06 - 1 tbsp Worcestershire sauce
07 - 1 tsp Dijon mustard
08 - 1/2 tsp black pepper
09 - 1/2 tsp salt
10 - 2 tbsp fresh parsley, chopped

→ For Assembly

11 - 17 oz ready-rolled puff pastry sheet
12 - 1 egg, beaten
13 - 1 tbsp milk

→ For Topping

14 - 1 tbsp sesame seeds or poppy seeds

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper
02 - In a mixing bowl, combine ground beef, onion, garlic, thyme, oregano, Worcestershire sauce, Dijon mustard, black pepper, salt, and parsley. Mix until fully incorporated
03 - Roll out puff pastry on lightly floured surface. Cut sheet in half lengthwise to create two long rectangles
04 - Divide beef mixture in half. Shape each portion into a long sausage shape and place along center of each pastry strip
05 - Brush one long edge of each pastry strip with beaten egg mixed with milk. Roll pastry over filling, sealing edge. Place seam side down
06 - Cut each long roll into 6 equal pieces, approximately 2 inches each. Place on prepared baking sheet
07 - Brush tops with remaining egg wash. Sprinkle with sesame or poppy seeds if using
08 - Bake for 20-25 minutes or until golden and cooked through. Let cool slightly before serving

# Expert Suggestions:

01 -
  • The beef filling stays incredibly moist while the pastry turns perfectly flaky and golden
  • These freeze beautifully before baking so you can always have emergency appetizers ready
02 -
  • Keep the pastry cold while working because warm pastry becomes stubborn and loses its flaky layers
  • Do not overfill the rolls or the pastry will tear and the filling will burst through during baking
03 -
  • Chill your baking sheet in the freezer before placing the rolls on it for an extra flaky bottom crust
  • Brush the egg wash over the sides too not just the top for even golden color all over

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