Puff Pastry Sausage Rolls

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Puff Pastry Sausage Rolls – Full Recipe

Table of Contents

🧾 Ingredients

For the Filling:

  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 1 carrot, grated
  • 3–4 slices of bacon, chopped
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried savory (or thyme as an alternative)
  • 400 g (14 oz) minced meat (beef, pork, or a combo)
  • 2 tablespoons bread crumbs
  • 1 egg
  • Salt and black pepper, to taste

For the Pastry:

  • 500 g (1 lb) puff pastry (store-bought or homemade)
  • 1 egg, beaten (for egg wash)
  • Sesame seeds (optional, for topping)

🔪 Instructions

1. Prepare the Filling

  1. Heat olive oil in a skillet over medium heat.
  2. Add the chopped onion and sauté until translucent (about 5 minutes).
  3. Add the grated carrot and chopped bacon; cook for another 5–7 minutes until bacon is slightly crispy and carrot is soft.
  4. Stir in rosemary and savory; cook for 1 minute to release aromas.
  5. Add the minced meat. Cook until browned and fully cooked through (7–10 minutes), stirring often.
  6. Let the mixture cool slightly, then mix in bread crumbs and one egg. Season to taste with salt and pepper.
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2. Assemble the Sausage Rolls

  1. Preheat oven to 200°C (392°F). Line a baking sheet with parchment paper.
  2. Roll out puff pastry on a floured surface to 2–3 mm thick.
  3. Cut pastry into rectangles (about 10 x 12 cm or 4 x 5 inches).
  4. Spoon a log of filling onto one side of each rectangle.
  5. Fold pastry over the filling to enclose it. Press the edge with a fork to seal.
  6. Place rolls seam-side down on the baking sheet.

3. Egg Wash & Topping

  1. Brush the tops of the rolls with the beaten egg.
  2. Sprinkle with sesame seeds for added flavor and crunch (optional).

4. Bake

  1. Bake for 20–25 minutes or until golden and puffed.
  2. Let cool slightly on a wire rack before serving.

🍽️ Serving Suggestions

  • Serve warm with mustard, ketchup, aioli, or sweet chili sauce.
  • Great as a party snack, lunchbox filler, or game-day appetizer!

❓ Q&A – All Your Puff Pastry Sausage Roll Questions Answered

Q1: Can I freeze these sausage rolls?

A: Yes! Freeze before baking for best results. Just assemble the rolls, freeze on a tray, then transfer to a bag. Bake from frozen at 200°C for about 30–35 minutes, or until golden.

Q2: What type of meat works best?

A: A mix of pork and beef gives the best flavor and texture, but you can use all beef, all pork, or even ground chicken or turkey for a leaner option.

Q3: Can I make them vegetarian?

A: Yes! Substitute the meat with:

  • Cooked lentils + mushrooms
  • Grated tofu or tempeh
  • Plant-based ground “meat” crumbles
    Add the same seasonings for flavor!

Q4: Why is my puff pastry soggy on the bottom?

A: A few tips:

  • Make sure the filling is not too wet (let it cool and drain excess fat).
  • Don’t overfill.
  • Use parchment paper or a preheated baking sheet to help the base crisp up.
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Q5: What can I substitute for savory?

A: If you can’t find dried savory, you can use thyme, marjoram, or a mix of oregano and rosemary for a similar herby kick.

Q6: Can I make these in advance?

A: Absolutely. You can:

  • Prep and chill them in the fridge for up to 1 day before baking.
  • Bake and store them in the fridge for up to 3 days, reheating in the oven or air fryer.
  • Or freeze them (see Q1).

Q7: Can I use store-bought sausage meat?

A: Yes! Just remove the casing from your favorite sausage links and mix with the carrot, herbs, and seasonings for an easy shortcut.

Would you like this in a printable PDF format or want ideas for dipping sauces or vegetarian variations? Happy to help customize it more! 🧄🌿🧀

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