Game Day Sausage Rolls (Printable)
Flaky golden pastry filled with juicy, seasoned beef. Ideal for casual get-togethers and snack time.
# What You'll Need:
→ Beef Filling
01 - 1.1 lb ground beef sausage
02 - 1 small onion, finely diced
03 - 2 garlic cloves, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tsp dried thyme
06 - 1 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
09 - 1 tbsp Worcestershire sauce
10 - 1 egg
→ Pastry
11 - 2 sheets (approx. 1 lb) puff pastry, thawed if frozen
12 - 1 egg, beaten for egg wash
→ Optional Garnish
13 - 1 tbsp sesame seeds or poppy seeds
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef sausage, diced onion, minced garlic, parsley, thyme, smoked paprika, salt, pepper, Worcestershire sauce, and 1 egg. Mix until thoroughly combined.
03 - Lay out the puff pastry sheets on a lightly floured surface. Cut each sheet in half lengthwise to create 4 long strips.
04 - Divide the beef mixture evenly into 4 portions. Shape each into a long, even log and place down the center of each pastry strip.
05 - Brush one long edge of each pastry strip with beaten egg. Fold the pastry over the filling, pressing the edge to seal. Place seam side down.
06 - Cut each log into 6 pieces for a total of 24 rolls. Place, spaced apart, on the prepared baking sheet.
07 - Brush the tops with beaten egg. Sprinkle with sesame or poppy seeds if using.
08 - Bake for 20 to 25 minutes, or until pastry is golden brown and sausage is cooked through.
09 - Let cool slightly before serving. Serve warm with ketchup, mustard, or your favorite dipping sauce.
# Expert Tips:
01 -
- The golden, flaky pastry practically shatters when you bite into it, revealing that juicy seasoned beef inside
- These disappear faster than any other appetizer I have ever made, seriously make a double batch
02 -
- Work quickly with cold pastry—if it gets too warm and sticky, pop it back in the fridge for ten minutes
- The egg wash is not optional if you want that professional bakery look and extra flaky texture
03 -
- Freeze unbaked rolls on the baking sheet, then transfer to a bag—bake from frozen, adding five minutes to the time
- Use a sharp knife and a gentle sawing motion to cut the rolls without squishing the pastry