Christmas Sausage Rolls Holiday Flavors (Printer-Friendly Version)
Buttery pastry envelops seasoned sausage and herbs—perfect finger food for gatherings and holiday celebrations.
# Required Ingredients:
→ Filling
01 -
450 g quality sausage meat
02 -
1 teaspoon dried mixed herbs (such as thyme and rosemary)
03 -
Salt and freshly ground black pepper, to taste
→ Pastry
04 -
1 sheet puff pastry, thawed
→ Glaze
05 -
1 egg, beaten
# Step-by-Step Instructions:
01 -
Set the oven to 200°C. Prepare a baking tray with parchment paper.
02 -
On a lightly floured surface, roll out the puff pastry to achieve an even thickness. Ensure it is large enough to encase the sausage mixture.
03 -
In a bowl, combine the sausage meat with dried herbs, salt, and pepper. Mix thoroughly for even seasoning.
04 -
Form the sausage mixture into a long log and position it centrally along the pastry sheet.
05 -
Fold the pastry over the sausage, rolling tightly. Seal the edges with water, pressing firmly.
06 -
Slice the roll into even pieces, approximately 5 cm in length, and transfer to the prepared tray seam-side down.
07 -
Brush each roll with the beaten egg for a golden baked finish.
08 -
Bake for 20–25 minutes, or until the pastry is golden and crisp and the filling is cooked through.
09 -
Allow the sausage rolls to rest for a few minutes before serving.
# Handy Cooking Tips:
01 -
For best results, work with cold puff pastry. If the pastry becomes too soft, chill before further handling.
02 -
Seal edges thoroughly to prevent filling leakage during baking.
03 -
Do not overfill; excessive sausage can cause the pastry to split.
04 -
Bake until deeply golden for the flakiest texture.
05 -
Sausage rolls can be prepared in advance and frozen unbaked. Bake from frozen as needed.
06 -
Leftovers keep refrigerated in an airtight container for up to 4 days. Reheat in the oven for best texture.