Easy Christmas Sausage Rolls (Printer-Friendly Version)
Flaky pastry with juicy sausage filling, ideal for holiday gatherings or cozy snacks with a golden, crisp finish.
# Required Ingredients:
→ Pastry
01 -
400 g all-butter puff pastry sheets, thawed
→ Filling
02 -
500 g high-quality pork sausage meat
03 -
1 small onion, finely grated
04 -
2 cloves garlic, minced
05 -
15 g fresh parsley, chopped
06 -
15 g Dijon mustard
07 -
1 tsp salt
08 -
½ tsp freshly ground black pepper
→ Finishing
09 -
1 large egg, beaten
# Step-by-Step Instructions:
01 -
Preheat the oven to 200°C and line a baking sheet with parchment paper. Keep the thawed puff pastry chilled until use to maintain flakiness.
02 -
In a mixing bowl, thoroughly combine the pork sausage meat with grated onion, minced garlic, chopped parsley, Dijon mustard, salt, and black pepper without overmixing.
03 -
On a lightly floured surface, roll out the puff pastry and cut lengthwise into two long strips. Spoon the sausage mixture into a log shape along the centre of each strip.
04 -
Brush one edge of each pastry strip with beaten egg. Fold over to enclose the filling and press edges firmly to seal. Place seam-side down and slice each roll into 5–7 cm segments.
05 -
Arrange the rolls spaced apart on the baking sheet. Brush tops generously with beaten egg and bake for 20–25 minutes or until the pastry is puffed and golden brown.
06 -
Allow the sausage rolls to cool slightly on the tray before serving. Enjoy warm or at room temperature.
# Handy Cooking Tips:
01 -
Keep puff pastry chilled until just before use for optimal flakiness. Avoid overfilling to prevent bursting during baking.