Description
These classic sausage rolls feature flaky puff pastry filled with a savory pork sausage mixture seasoned with fresh herbs and spices. Perfect as a delicious snack or party appetizer, they bake up golden and crispy with a glossy egg wash finish in just 45 minutes.
Ingredients
Scale
Puff Pastry
- 1 package puff pastry (contains 2 sheets, 17.3 ounces), defrosted
Sausage Filling
- 1 pound pork sausage
- â…” cup Italian breadcrumbs
- 1½ tablespoons minced fresh parsley
- 1 teaspoon minced fresh thyme
- 1½ teaspoons minced garlic
- 1½ teaspoons onion powder
- 1 egg (for filling)
Egg Wash
- 1 egg (divided from above)
- 1 tablespoon water
Instructions
- Prep: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the filling: In a large bowl, combine the pork sausage, 1 egg, Italian breadcrumbs, parsley, thyme, garlic, and onion powder. Mix thoroughly until all ingredients are evenly incorporated to ensure consistent flavor in every bite.
- Prepare the dough: Place the defrosted puff pastry sheets on a clean non-stick surface. Lightly roll each sheet out to slightly thin them. Cut each sheet into 3 equal long rectangles to yield 6 rectangles total. Use fold lines as a guide if present.
- Fill the pastry dough: Spoon small amounts of the sausage mixture in a line down the center of each pastry rectangle, leaving about an inch of pastry free on both sides. Shape the sausage into a long string along the center. Fold the dough edges over the filling and use a fork to pinch and seal the edges completely, encasing the sausage filling.
- Slice: Cut each sealed sausage roll log into approximately 2-inch wide slices using a sharp knife. Arrange the slices seam-side down on the lined baking sheet, spacing about an inch apart.
- Add an egg wash: In a small bowl, whisk the remaining egg with 1 tablespoon water. Brush this egg wash generously over the tops of the sausage rolls to create a glossy, golden finish when baked.
- Bake: Place the baking sheet in the preheated oven and bake for 15 minutes, or until the pastry is puffed and golden brown on top. Remove from the oven and allow to cool slightly before serving.
Notes
- Make sure the sausage mixture is well combined for even flavor.
- Do not overfill the pastry to prevent leakage while baking.
- Use cold puff pastry for best puff and flakiness.
- The egg wash helps achieve a shiny, appealing crust.
- Serve warm for best taste, but these can also be enjoyed at room temperature.
