Description
These Puff Pastry Sausage Rolls are a quick and irresistibly delicious snack or appetizer featuring savory pork sausage seasoned with aromatic herbs, wrapped in flaky puff pastry, and baked to golden perfection. Ideal for gatherings or a tasty treat any time of day.
Ingredients
Scale
Sausage Mixture
- 1 lb Pork Sausage (Use any flavored sausage as a substitute)
- 1 tbsp Dried Basil (Fresh basil can be used at double the amount)
- 1 tbsp Dried Oregano (Italian seasoning can be used as a substitute)
- 1 tbsp Dried Thyme (Herbal blend can be used; adjust quantity to taste)
- Salt, to taste (Adjust according to sausage saltiness)
- Pepper, to taste
Pastry and Topping
- 2 sheets Frozen Puff Pastry (Thaw before using)
- 1 Beaten Egg (Can substitute with milk for egg wash)
- 1 tbsp Poppy Seeds (Can be replaced with sesame seeds or omitted)
Instructions
- Preparation: Preheat your oven to 375°F (190°C) and thaw the puff pastry sheets according to package instructions to ensure they are pliable for rolling and cutting.
- Mix the Sausage Filling: In a large bowl, combine the pork sausage with dried basil, dried oregano, dried thyme, salt, and pepper. Stir thoroughly with a spoon or your hands to evenly distribute the spices and ensure the filling is flavorful throughout.
- Portion the Filling: Divide the seasoned sausage mixture into 6 equal portions to correspond with the pastry rectangles for even sizing of the rolls.
- Prepare the Pastry: On a lightly floured surface, roll out the thawed puff pastry sheets and cut them into 3 long rectangles per sheet, resulting in 6 rectangles total.
- Wrap the Sausage: Place one portion of the sausage mixture along the center of each pastry rectangle, leaving some space on the edges to allow sealing the rolls.
- Seal and Cut: Fold the pastry over the sausage filling lengthwise and pinch the edges firmly to seal. Then cut each long roll into 6 smaller pieces.
- Vent, Egg Wash, and Sprinkle: Cut small slits on top of each pastry piece to allow steam to escape during baking. Brush each piece generously with the beaten egg wash to achieve a golden, shiny crust. Sprinkle poppy seeds on top for added texture and flavor.
- Bake: Arrange the sausage rolls on a baking sheet lined with parchment paper or a silicone mat. Bake in the preheated oven at 375°F (190°C) for 17-19 minutes, or until the pastry is golden brown, puffed, and flaky. Remove from oven and allow to cool slightly before serving.
Notes
- You can substitute pork sausage with any flavored sausage of your choice for different flavor profiles.
- If you don’t have dried herbs, fresh basil can be used at double the quantity, and Italian seasoning can replace oregano and thyme blends.
- For egg wash, milk can be used instead of egg if preferred or for dietary reasons.
- Poppy seeds can be swapped for sesame seeds or omitted altogether for those with seed allergies.
- Ensure puff pastry sheets are fully thawed before working with them for easier handling and better results.
- Cut slits on the top of the pastry to prevent bursting during baking and to allow steam to escape.
