Description
Golden, flaky puff pastry filled with seasoned pork sausage, onion, and fresh parsley, baked until crisp and golden. Perfect for parties, picnics, or a comforting snack, these sausage rolls deliver savory, juicy filling wrapped in buttery layers.
Ingredients
- Puff pastry sheets, 2 large sheets (thawed if frozen)
- Pork sausages, 500 g (about 1 lb), casings removed
- Onion, 1 small, finely diced
- Breadcrumbs, 1/2 cup
- Egg, 1 large (lightly beaten)
- Milk, 2 tablespoons
- Fresh parsley, 2 tablespoons, chopped
- Salt, 1 teaspoon
- Black pepper, 1/2 teaspoon, freshly ground
Instructions
- Preheat Your Equipment: Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Combine Ingredients: In a mixing bowl combine the sausage meat, finely diced onion, breadcrumbs, milk, chopped parsley, salt and freshly ground black pepper. Mix until well combined, then stir in one tablespoon of the beaten egg to help bind.
- Prepare Your Cooking Vessel: Lightly flour your work surface. Unfold or roll the puff pastry sheets so the edges are smooth and even.
- Assemble the Dish: Cut each pastry sheet into halves lengthwise. Spoon an even log of the sausage mixture down the center of each strip. Brush one long edge of the pastry with beaten egg, fold the pastry over the filling and press to seal. Place seam-side down on the prepared baking sheet and gently tuck the ends closed.
- Cook to Perfection: Brush the tops of the rolls with the remaining beaten egg, score the tops lightly to release steam, and sprinkle seeds if desired. Bake on the middle rack for 20 to 25 minutes until the pastry is puffed and deep golden brown and the filling reaches a safe internal temperature.
- Finishing Touches: Remove the baking sheet from the oven and let the rolls rest for 5 minutes to set. Slice into portions with a sharp knife.
- Serve and Enjoy: Serve warm or at room temperature with mustard, ketchup, or chutney, and a simple green salad if serving as a main.
Notes
- Brush with egg wash for an irresistible golden shine.
- Chill assembled rolls for 10 minutes before baking to help pastry puff evenly.
- You can freeze raw, assembled rolls on a tray then transfer to a bag; bake from frozen adding a few extra minutes.
- For crisper bottoms, bake on the lower oven rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack / Appetizer
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 sausage roll (approximately 90 g)
- Calories: 310
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 60 mg
Keywords: sausage rolls, puff pastry, party snack, British snack, savory pastry