Fresh homemade Pastry Sausage Rolls that are scrumptious finger food that everyone will enjoy. The Pastry is light crispy and flaky. The Sausage stuffing is fresh and full of delicious flavors that will make your mouth water. Each delicate juicy bite is bursting with satisfaction and tasty comfort. My kids went through these so fast my husband and I barely got one. So I made a second batch using this easy to follow recipe.
Watch the video and follow the instructions below to have these cute little sausage filled pastries at your finger tips today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This recipe is perfect for beginners and is a simple rewarding meal that I am sure they will love. Thanks for visiting and see you again soon.
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In a large bowl: combine meat, salt, thyme, sage, fennel, nutmeg, pepper, Worcestershire, garlic and mix everything together.
Add panko breadcrumbs, onions, egg and mix everything together until well combined.
Let the meat marinate for at least 30 minutes, preferably a 2 hours (the longer the better taste).
Dust flour on a working surface (this will help prevent the puff sheets from sticking to the working surface). Unfold the puff sheet. Cut the dough into 2 long pieces. You should have 4 total from the 2 sheets. Add ¼ of the meat on the top of the pastry sheet (not in the middle).
Form the meat into a long log. Gently roll the sheet until the bottom the pastry is underneath.
Egg wash: In a small bowl: combine egg, water and whisk. Brush the egg wash on top of the pastries.
Cut each long into 8 pieces.
There should be 32 pieces total.
Bake for 25-30 minutes or until golden. Remove from the oven.
Best to serve immediately.
Enjoy with your favorite dip.
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British Sausage Rolls
Ingredients
- 1 package pastry sheets 2 sheets
Meat Filler
- 1 lb ground pork
- ½ cup plain panko breadcrumbs
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp fennel seeds
- ½ tsp dried sage
- ½ tsp pepper
- ⅛ tsp ground nutmeg
- ½ onion finely minced
- 2 garlic cloves finely minced
- 1 large egg
Egg Wash
- 1 egg
- 1 tbsp water
Instructions
- In a large bowl: combine meat, salt, thyme, sage, fennel, nutmeg, pepper, Worcestershire, garlic and mix everything together. Add panko breadcrumbs, onions, egg and mix everything together until well combined. Let the meat marinate for at least 30 minutes, preferably a 2 hours (the longer the better taste).
- Preheat the oven to 400°F.
- Dust flour on a working surface (this will help prevent the puff sheets from sticking to the working surface). Unfold the puff sheet. Cut the dough into 2 long pieces. You should have 4 total from the 2 sheets.
- Divide the meat mixture into 4 equal parts. Add ¼ of the meat on the top of the pastry sheet (not in the middle). Form the meat into a long log. Gently roll the sheet until the bottom the pastry is underneath. Watch video for reference.
- Egg wash: In a small bowl: combine egg, water and whisk. Brush the egg wash on top of the pastries. Cut each long into 8 pieces. There should be 32 pieces total.
- Transfer the pastries to a baking sheet (make sure to use parchment paper). Bake for 25-30 minutes or until golden. Remove from the oven.
Best to serve immediately. Enjoy with your favorite dip.
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Breakfast Recipes
Pork Recipes
