Easy Mini Sausage Rolls Recipe with Puff Pastry
Make your next party a hit with these delicious mini sausage rolls. Flaky puff pastry filled with juicy sausage, perfect for any occasion!
Equipment
- cutting board
- chef's knife
- measuring spoons
- large mixing bowl
- Small Mixing Bowl
- parchment paper
- Frying pan
- Rimmed Baking Sheet (2)
- Pastry brush
Ingredients
- 2 puff pastry sheets thawed
- 1 yellow onion chopped finely
- 2 pounds pork sausage breakfast sausage is best, if you can’t find it, get mild, casings removed
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- ½ teaspoon ground pepper
- 3 eggs
- 1 tablespoon olive oil
- Flour for rolling out the pastry sheets
Instructions
- Preheat your oven to 400°Fahrenheit (204° Celsius). Line rimmed baking sheets with parchment paper and set aside.
Prepare the Sausage Filling:
- In a frying pan, heat 1 tbsp of olive oil over medium heat until glistening. Add the chopped onion and sage, cooking until the onions start to brown, about 6-8 minutes. Set aside to cool slightly.
- In a large mixing bowl, combine the sausage meat, 2 eggs, cooked onion, salt, and pepper. Mix well and set aside.
Prepare the Puff Pastry:
- Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into two equal-sized rectangles, for a total of four. Place them in the fridge for about 10 minutes to firm up.
Assemble the Sausage Rolls:
- Once the dough has chilled, place two strips of dough on each prepared baking sheet. Form the sausage mixture into long cylinders and place in the middle of each strip, leaving room on the long sides for sealing.
Seal the Rolls:
- Whisk the remaining egg in a small bowl. Brush the edges of the dough with the egg wash using a pastry brush to create a border around the sausage filling. Fold the dough over the meat filling to form 4 long rolls, then flip the sausage rolls so the seam side is facing down. Brush the tops with the remaining egg wash.
Cut and Bake:
- Cut the rolls into 1-inch pieces and arrange them on the baking sheets. Bake for 20 minutes or until golden brown. Allow to cool for 5 minutes before serving.
Notes
Keep Your Pastry Cold - Puff pastry is best handled cold. Thaw it in the refrigerator overnight and keep it chilled until you're ready to use it. If, at any point, the dough becomes too warm and difficult to handle, pop it back in the fridge for a few minutes. Cold pastry ensures a flaky, crispy texture. When the pastry is too warm, it can become sticky and difficult to work with, resulting in a less desirable texture.
Avoid Overfilling the Rolls - When forming the sausage mixture into long cylinders, make sure they are not too thick and leave enough room on the sides to seal the pastry. It's better to have a bit less filling and a well-sealed roll (in a cylinder shape) than to overstuff and have the filling leak out during baking.
Egg Wash for a Golden Finish - Apply the egg mixture generously but evenly. Use a pastry brush to cover the entire surface of the rolls with the beaten egg, paying special attention to the seams and edges. The egg wash gives the rolls a beautiful, shiny, golden-brown finish and helps seal the edges, preventing the rolls from opening up during baking.
Nutrition Facts
Calories: 149kcalCarbohydrates: 4gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 38mgSodium: 258mgPotassium: 92mgFiber: 0.2gSugar: 0.2gVitamin A: 47IUVitamin C: 0.5mgCalcium: 7mgIron: 1mg
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