🥐 Rustic Sausage Rolls in Flaky Puff Pastry
Ingredients:
- 500 g (1 lb) sausage meat (or use good quality sausages, casings removed)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- ½ tsp ground black pepper
- ½ tsp smoked paprika (optional)
- 1 tbsp breadcrumbs (optional, for binding)
- 2 sheets puff pastry (store-bought or homemade, thawed if frozen)
- 1 egg, beaten (for egg wash)
- Fresh parsley or thyme leaves, for garnish
Instructions:
- Prepare the filling:
- In a large bowl, mix the sausage meat with onion, garlic, thyme, pepper, paprika, and breadcrumbs.
- Combine well until evenly mixed.
- Shape the rolls:
- Roll out the puff pastry sheets on a lightly floured surface.
- Cut each sheet into long rectangles (about 4–5 inches wide).
- Place a log of sausage filling along one edge.
- Roll the pastry over the filling to enclose it, sealing the edge by brushing with beaten egg.
- Cut & glaze:
- Slice into smaller rolls (about 3–4 inches each).
- Place them seam-side down on a lined baking sheet.
- Brush tops with beaten egg for a golden glaze.
- Optional: score the tops lightly with a knife for decoration.
- Bake:
- Preheat oven to 200°C (400°F).
- Bake for 25–30 minutes, or until puffed, golden, and crispy.
- The sausage inside should be fully cooked (internal temp 70°C/160°F).
- Serve:
- Garnish with fresh herbs.
- Serve warm with mustard, ketchup, or a tangy chutney.
⏱ Time: 45 minutes total (15 min prep, 30 min baking)
🍽 Yield: About 12 sausage rolls
enjoy ❣️