Sausage Rolls Beef Puff

The smell of these baking always pulls everyone into the kitchen like a magnet. I started making them when my youngest claimed store bought ones were too soggy and now they are requested for every gathering. Something about that golden pastry crackling releases all the right memories.

Last summer I made three batches back to back for a picnic and my neighbor actually asked if I had a secret recipe. Watching people reach for seconds while still chewing their first roll tells you everything.

Ingredients

• Ground beef: The fat content keeps the filling moist and flavorful
• Puff pastry: Ready rolled sheets save time without sacrificing quality
• Worcestershire sauce: Adds that deep umami note that makes people ask what your secret ingredient is
• Dijon mustard: Cuts through the richness just enough
• Egg wash: The difference between pale rolls and ones that actually look like they came from a bakery

Instructions

Prep your station:

Heat the oven to 400°F and line your baking sheet. Do not skip the parchment paper unless you enjoy scrubbing baked on grease.

Mix the filling:

Combine beef with onion garlic thyme oregano Worcestershire sauce mustard pepper salt and parsley until everything is evenly distributed.

Prepare the pastry:

Cut the puff pastry sheet in half lengthwise so you have two long rectangles ready for filling.

Shape and fill:

Form the beef mixture into two long logs and place them down the center of each pastry strip.

Roll and seal:

Brush one edge with egg wash then fold the pastry over the filling and press firmly to seal.

Score the rolls:

Cut each long roll into six pieces and arrange them seam side down on your prepared baking sheet.

Add the finishing touch:

Brush the tops with remaining egg wash and sprinkle with seeds if you want that bakery look.

Bake to golden:

Bake for 20 to 25 minutes until they are deep golden and cooked through. Let them cool for a few minutes because the filling holds heat like nobody's business.

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These became my go to after I realized how much money I was spending on frozen appetizers that never tasted as good. Now I keep pastry sheets in the freezer just in case.

Making Them Ahead

You can assemble these completely and freeze them raw. Just add five extra minutes to the baking time when cooking from frozen. I have learned this the hard way after underbaking frozen rolls for a party.

Serving Ideas

Serve them warm with mustard or chutney on the side. They also make excellent leftovers eaten cold the next morning straight from the fridge.

Getting Creative

Swap the beef for pork sausage meat or add grated cheese to the filling mixture. A pinch of chili flakes changes everything for heat lovers.

• Try feta and spinach for a Mediterranean twist
• Add caramelized onions for sweetness
• Experiment with different seed toppings

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Nothing beats pulling a fresh batch from the oven and watching that steam escape when you bite into the first one. Make extras because they will not last long.

Recipe FAQs

→ How do I keep the pastry flaky and golden?

Brush the puff pastry with an egg wash before baking and bake at a high temperature to achieve that perfect golden, flaky crust.

→ Can I prepare the filling ahead of time?

Yes, you can mix the beef filling in advance and refrigerate it to let the flavors meld before assembling the rolls.

→ What can I substitute for ground beef?

Ground pork, chicken, or plant-based mince are excellent alternatives for varying the filling while maintaining flavor.

→ Are sesame or poppy seeds necessary for topping?

No, seeds are optional but they add a pleasant crunch and visual appeal to the golden tops.

→ How should I store leftovers?

Store cooled rolls in an airtight container in the refrigerator. Reheat in the oven to restore crispness.