Best 5 Easy Puff Pastry Sausage Rolls Recipes

PUFF PASTRY SAUSAGE ROLLS

Steps:

• BOIL POTATOESPeel and cut to potatoes into even sized pieces. Place in a large saucepan, cover with cold water. Bring to the boil and cook until soft. Drain and mash the potatoes until smooth. Set aside for later.While the potatoes are boiling prepare the meat filling.
• MAKE THE MEAT FILLING- Heat 1 tablespoon of oil in a large frying pan, add the onions, garlic, and ginger, fry on medium to low heat until the onions become golden in colour. (You can add a splash of water every now and again if the mixture starts to stick to the pan).- Reduce the heat to low. Add the curry powder, salt, and lemon juice, mix well and fry for about one minute.- Add the beef mince. Turn the heat to high. Use a wooden spoon or spatula to break the mince into very tiny pieces. Fry until the meat has turned from a pink to a brown colour.- Add half a cup of hot water, cover and simmer for 10 minutes or until the mixture is almost dry.- Season with salt, add the garam masala and squeeze of lemon juice, mix well.- Mix in the mashed potato with the meat filling. Taste and adjust the seasoning. Allow to cool completely.
• MAKING THE SAUSAGE ROLL- Defrost four sheets of puff pastry. Preheat oven 200°C (400°F)- Cut each sheet of puff pastry in half lengthwise - you will end up with eight rectangles measuring about 24 x 12 cm.- Divide the filling evenly between the puff pastry sheets.- Use your hands to shape the filling into a long "sausage" shape along the long edge of each pastry rectangle.- Lightly brush one long edge of each of the pastry sheets with egg wash. Roll the pastry over the filling and press gently to seal, and transfer to a lined baking tray seam side down.- Cut each of the eight long sausage rolls into six even sized pieces, moving them so that there is a little space between each cut. Brush with the remaining egg wash. Sprinkle on sesame seeds.
• BAKE- Place in the oven and bake for 20 minutes or until the pasty is golden brown and crisp.
• Remove from the oven allow to cool for 10 minutes before serving.

PUFF PASTRY SAUSAGE ROLLS

Steps:

• Preheat the oven to 200c fan | 220c | 390c or equivalent.
• Roll 320g Puff Pastry out on a floured surface to about 0.25 inch thickness. Or unroll a sheet of ready rolled pastry.
• Cut the sheet into half lengthways with a sharp knife.
• Skin enough sausages to get 450g Sausage Meat. Or if using ready prepared sausage meat, split it into two and form each half into a long sausage.
• Place the sausage meat around ⅔ of the way along each pastry strip. Make sure it reaches from end to end. You can mold the sausage meat into the right shape. Make sure to press the end of one sausage into the next if you are using skinned sausage.
• Beat 1 Egg in a small bowl. Use a pastry brush to cover the large side of exposed pastry.
• Start to roll the pastry around the sausage meat starting with the unwashed smaller top section. Keep the pastry nice and tight to the sausage meat.
• Continue to roll until the meat is totally sealed. Wet your finger a little and gently press along with pastry seam - this will allow the pastry to meld together and reduce the likelihood of the pastry coming apart as it cooks.
• Using a sharp knife make gentle diagonal slashes down the whole of each roll.
• Use the same sharp knife to cut the end off of each roll to neaten it up if needed. Cut each roll into two and place the 4 rolls next to each other on the board. Use the knife to saw rather than press down or you will squash the rolls.
• Wipe the knife and cut all 4 rolls into 3 equal pieces. Wipe the knife again in between each cut. Don't forget not to press to hard.
• Move each roll to a lined baking tray, seam side down. Make sure the rolls each have ample room to expand.
• Generously egg wash the top and sides of each sausage roll. Make sure to not wash the exposed ends or sausage meat.
• Bake for 15 minutes until light golden brown. They may need slightly longer depending on your oven. Use your eyes and judgement. If your oven does not cook evenly, turn the tray midway through cooking.
• Try to let them cool a bit before serving but I think we all know they're not going to last long!

PUFF PASTRY SAUSAGE ROLLS

Steps:

• Grease a large baking sheet.
• In a small bowl combine breadcrumbs and milk; let stand until the milk is absorbed (about 5 minutes).
• Transfer to a processor, and add in sausage meat, onion 1 egg, garlic and oregano; using on/off turns, process until blended.
• Season with salt and pepper.
• Unfold the pastry sheet onto a floured surface.
• Roll out into a 20x10-inch rectangle.
• Cut pastry crosswise into 10x4-inch strips (I use a pizza cutter for this!).
• Brush each strip with beaten egg.
• Spoon 1/3 of the sausage mixture in narrow strip lengthwise down the center of each pastry strip.
• Fold the long sides in covering the filling and overlapping slightly.
• Transfer and arrange the rolls seam-side down on the prepared baking sheet.
• Cover and chill until rolls are set (at least 1 hour).
• Set oven to 425°F.
• Cut each roll crosswise into 8 pieces.
• Separate pieces on the baking sheet.
• Brush with remaining beaten egg.
• Bake until rolls are puffed and golden (about 20-22 minutes).
• Serve warm with heated marinara sauce.
• Delicious!

EASY PUFF PASTRY SAUSAGE ROLLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
• Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
• Bake in the preheated oven until deeply golden and puffed, about 20 minutes.

HOMEMADE PUFF PASTRY RECIPE WITH SAUSAGE ROLLS

Steps:

• Place 1/4 cup butter in a food processor. Add flour; pulse until butter is completely mixed. Add remaining butter and pulse until pea-sized pieces remain. Add water evenly until a loose, ragged dough forms. Place dough between 2 pieces waxed paper and roll out into a rectangle. Cut into 3 strips.
• Combine pork sausage, 1 egg, bread crumbs, garlic, and onion powder in a bowl. Add filling to the pastry strips; roll pastry closed around the filling. Refrigerate rolls for 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Cut rolls into 1-inch pieces and place seam-side down on a baking sheet. Brush tops with beaten egg.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.