puff pastry sausage rolls

A savory, herbaceous, and richly spiced appetizer made with store-bought puff pastry and ground pork sausage. The high-heat baking process creates sky-high, flaky pastry layers around a bold meat filling.

Ingredients

• 1 lb (450g) High-quality ground pork sausage meat (or pork sausage links with casings removed)
• 1/2 cup Fine breadcrumbs (Panko or plain)
• 1 Small yellow onion, exceptionally finely grated
• 2 Cloves garlic, minced
• 1 tbsp Fresh sage, finely chopped
• 1 tbsp Fresh thyme leaves, finely chopped
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp Salt
• 1/2 tsp Freshly cracked black pepper
• 1 Sheet (approx. 250g / 9 oz) Frozen puff pastry, thawed overnight in the refrigerator
• 1 Large egg + 1 tbsp water (whisked together for egg wash)
• 1 tbsp Sesame seeds or poppy seeds (optional garnish)

Instructions

1. Preheat oven to 400°F (200°C) Convection or 425°F (220°C) Conventional. Line a large baking sheet with parchment paper. Keep puff pastry chilled until the meat filling is mixed.
2. In a medium bowl, combine ground sausage, breadcrumbs, grated onion (with juices), minced garlic, sage, thyme, Dijon mustard, Worcestershire sauce, salt, and black pepper. Gently combine until evenly mixed, avoiding overworking the meat.
3. Divide the meat mixture into two equal portions. On a lightly floured surface, roll each portion into a long, uniform log about 12 inches (30 cm) in length.
4. Unroll the thawed puff pastry sheet on a lightly floured surface. Cut the sheet in half vertically to create two long rectangles (each roughly 4×12 inches). Place one log of sausage meat down the center of each pastry strip.
5. Brush one long edge of each pastry rectangle with egg wash. Fold the opposite pastry edge over the meat filling to meet the egg-washed edge, creating a tight seal. Press down firmly and crimp gently with a fork.
6. Place the long rolls onto a tray and chill in the refrigerator for 15–20 minutes to firm up the fat in the pastry.
7. Remove from the fridge. Brush the tops generously with the remaining egg wash and sprinkle with sesame seeds if desired. Trim the ends and cut each log into 8 bite-sized pieces (or 4 larger rolls). Make two small diagonal slits on top of each roll to allow steam to escape.
8. Arrange the sausage rolls on the prepared baking sheet, leaving about 1 inch of space between each piece. Bake for 22 to 25 minutes until the pastry is deep golden brown, puffed, and crisp, and the meat reaches an internal temperature of 165°F (74°C).

Notes

Yield: 16 bite-sized rolls (or 8 full-size rolls). Prep Time: 25 minutes. Chill Time: 20 minutes. Bake Time: 25 minutes. Total Time: 1 hour 10 minutes. Skill Level: Easy to Intermediate. Nutritional info per roll: 185 kcal, 13g Total Fat, 7g Protein.