Irresistible Puff Pastry Sausage Rolls in 30 Minutes

Oh, the joy of biting into a warm, flaky puff pastry sausage roll! I still remember my first one at a London bakery during a rainy afternoon – that buttery crunch giving way to perfectly seasoned sausage still makes my mouth water. These golden beauties are my go-to when I need a crowd-pleaser that looks fancy but couldn’t be simpler to make. The magic happens when good quality sausage meets that crisp, airy pastry that shatters delicately with every bite. Whether for parties, picnics, or just because (who needs an excuse?), these puff pastry sausage rolls disappear faster than I can bake them.

Why You’ll Love These Puff Pastry Sausage Rolls

Trust me, once you try these, you’ll be hooked! Here’s why:

• So easy to make – Just roll, fill, and bake for golden perfection in under 30 minutes
• Crowd-pleasing magic – That irresistible combo of buttery pastry and savory sausage disappears fast at parties
• Endlessly versatile – Add herbs, cheese, or even make mini versions for game day
• Fancy-looking but foolproof – Puff pastry does all the work to make you look like a baking pro

Ingredients for Puff Pastry Sausage Rolls

Gather these simple ingredients – quality matters here! My golden rule? Don’t skip the egg wash – it’s what gives that gorgeous shine.

• 1 sheet puff pastry – thawed (I always keep a box in the freezer for emergencies!)
• 4 good quality sausages – casings removed (go for herby ones if you can)
• 1 large egg – beaten (this is our magic glue and shine)
• 1 tbsp milk – for that perfect golden egg wash
• 1 tsp dried herbs (optional) – thyme or sage work wonders

See? I told you it was simple. Now let’s make some magic!

Equipment You’ll Need

Grab these kitchen basics – chances are you’ve already got them! My trusty baking tray and pastry brush get used weekly for these golden beauties.

• Baking tray – No fancy sheets needed, just a standard one
• Pastry brush – For that all-important egg wash (a silicone one won’t shed bristles!)
• Sharp knife – Makes clean cuts through the pastry
• Rolling pin – Though honestly, I sometimes just use a wine bottle in a pinch!

How to Make Puff Pastry Sausage Rolls

Okay, let’s get rolling! These golden beauties come together in just a few simple steps – I promise it’s easier than you think. Just follow along and you’ll have perfect sausage rolls in no time.

Preparing the Puff Pastry

First, gently roll out your thawed puff pastry on a lightly floured surface. You’re aiming for about 1/8-inch thickness – not too thin, or it’ll tear, not too thick, or it won’t crisp up properly. And whatever you do, don’t overwork the dough – we want those flaky layers to stay intact!

Assembling the Sausage Rolls

Now the fun part! Place your sausage meat along one long edge of the pastry, leaving about an inch at the ends. Brush the opposite edge with beaten egg – this is our “glue.” Carefully roll the pastry over the sausage, pressing gently to seal that egg-washed edge. Pro tip: Use a fork to crimp the ends shut – it looks pretty and keeps all that juicy goodness inside!

Baking to Perfection

Pop your rolls onto a baking tray (I line mine with parchment for easy cleanup), brush them all over with that glorious egg wash, and into a preheated 200°C (400°F) oven they go. In about 20-25 minutes, you’ll have golden-brown perfection – the pastry should be puffed and crisp, with no soggy bottoms in sight! For more baking tips, check out our baking tips section.

Tips for Perfect Puff Pastry Sausage Rolls

After making hundreds of these beauties (okay, maybe thousands – my family’s obsessed!), I’ve picked up some foolproof tricks:

• Chill before baking – 15 minutes in the fridge helps the pastry hold its shape
• Sausage matters – Splurge on good quality; it’s 50% of the flavor!
• Egg wash is key – That golden shine isn’t just pretty – it seals the edges too
• Serve fresh – They’re best warm when the pastry’s at its crispiest

Oh! And always make extra – these disappear faster than you can say “second helping!”

Serving Suggestions for Puff Pastry Sausage Rolls

These golden beauties shine brightest when served warm with tangy mustard or homemade tomato chutney – trust me, the contrast is heavenly! They’re perfect for picnics, game nights, or as fancy party appetizers (just cut them smaller). My family insists on them at every holiday gathering – Christmas morning just isn’t complete without a tray of these piping hot from the oven! For more appetizer ideas, try our Mini Crab Cakes or Stuffed Mushrooms.

Storage and Reheating

If by some miracle you have leftovers (rare in my house!), store them in an airtight container for 2-3 days. When reheating, skip the microwave – that turns them soggy. Instead, pop them in a 180°C (350°F) oven for 5-7 minutes to bring back that glorious crispness. They freeze beautifully too – just thaw and reheat when sausage roll cravings strike!

Nutritional Information

Just so you know, these numbers are estimates – your exact counts will vary based on your sausage and pastry brands. But for one glorious sausage roll, you’re looking at roughly:

• 320 calories – Worth every bite!
• 22g fat (8g saturated) – That buttery pastry does its thing
• 10g protein – Thank you, juicy sausage
• 20g carbs – Mostly from that flaky pastry goodness

Everything in moderation, right? (Though I won’t judge if you have seconds!)

FAQ About Puff Pastry Sausage Rolls

Got questions? I’ve got answers! Here are the things people ask me most about these golden beauties:

Can I freeze puff pastry sausage rolls?
Absolutely! Freeze them before baking for best results. Just assemble, wrap tightly, and freeze. When ready, bake straight from frozen—just add 5-10 extra minutes. Already baked? They reheat beautifully from frozen too!

What are some vegetarian substitutes for the sausage?
My favorite swap is seasoned lentils or mushrooms pulsed with breadcrumbs and herbs. Store-bought vegetarian sausage works too—just check that it’s not too wet, or your pastry might get soggy.

Can I use something other than puff pastry?
While nothing beats classic puff pastry, shortcrust works in a pinch (though it’ll be more cookie-like). For a fun twist, try phyllo dough—layer 3 sheets with butter between for extra crispiness!

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