Sausage Rolls Beef Puff

The smell of puff pastry baking always pulls me back to my flat in London, where I first learned that making sausage rolls from scratch was somehow both easier and more satisfying than buying them. I remember standing in my tiny kitchen, flour dusting every surface, feeling like I'd discovered a secret. That afternoon, my roommate walked in and immediately asked what bakery I'd visited. The look on her face when I said I made them was absolutely worth the mess.

Last Christmas, I made three batches of these for our neighborhood potluck. They disappeared within ten minutes, and I spent the rest of the evening fielding requests for the recipe. Now they're my go-to contribution for any gathering, from birthday parties to Sunday football snacks.

Ingredients

• 500 g ground beef: I've found that slightly fatty ground beef creates the most tender and flavorful filling, though lean works too if you prefer
• 1 small onion: Finely chopped so it distributes evenly throughout the filling without creating large chunks
• 2 garlic cloves: Freshly minced gives the best aroma, though garlic powder works in a pinch
• 1 tablespoon fresh parsley: Adds a bright herbal note that cuts through the rich meat and pastry
• 1 teaspoon dried thyme: Earthy and warm, this herb pairs beautifully with beef
• 1 teaspoon Worcestershire sauce: The secret ingredient that adds depth and umami to the filling
• 1 teaspoon salt: Essential for bringing out all the flavors in the meat mixture
• ½ teaspoon black pepper: Freshly ground gives the best result
• 1 egg, lightly beaten: This binds everything together so the filling holds its shape
• 2 sheets puff pastry: Thaw frozen pastry completely but keep it chilled, as warm pastry becomes difficult to work with
• 1 egg, beaten with 1 tablespoon milk: Creates that beautiful golden sheen on the finished rolls

Instructions

Preheat and prepare:

Get your oven to 200°C (400°F) and line a baking sheet with parchment paper. This prep step makes everything else flow smoothly.

Mix the filling:

Combine the ground beef, onion, garlic, parsley, thyme, Worcestershire sauce, salt, pepper, and one beaten egg in a large bowl. Use your hands to mix thoroughly, ensuring everything is evenly distributed.

Prepare the pastry:

Lay out the puff pastry sheets on a lightly floured surface. Cut each sheet in half lengthwise, creating four long strips that will become the base of your rolls.

Shape and fill:

Divide the beef mixture into four equal portions. Shape each into a long log running the length of your pastry strips, placing it directly down the center.

Roll and seal:

Fold the pastry over the filling, pressing the edges firmly to seal. Place each roll seam-side down, then cut into three equal pieces to make twelve rolls total.

Glaze and score:

Arrange the rolls on your prepared baking sheet. Brush with the egg and milk mixture, then use a sharp knife to cut small slits in the tops for steam to escape.

Bake to perfection:

Bake for 20 to 25 minutes until the pastry is deep golden brown and the filling is completely cooked through. The aroma will tell you when they're done.

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These became a Friday night tradition during my university years. My flatmates and I would make a batch, sit around our cramped kitchen table, and talk about everything and nothing while the pastry baked to golden perfection. Those simple moments made our tiny flat feel like home.

Make Them Your Own

I've learned that a pinch of nutmeg in the filling adds this subtle warmth that people notice but can't quite identify. Fresh chives instead of parsley give a lighter, more springlike flavor that works beautifully for outdoor gatherings.

Freezing Ahead

You can assemble the entire recipe, freeze the uncooked rolls on a baking sheet, then transfer them to a freezer bag. When you need them, bake directly from frozen, adding just a few extra minutes to the cooking time. This has saved me more times than I can count.

Serving Suggestions

These sausage rolls shine at parties but also make for a comforting weekend lunch with a simple green salad. I love setting out small bowls of condiments so guests can customize their experience.

• Classic ketchup or mustard are always crowd pleasers
• A tangy tomato chutney adds sophistication
• Consider swapping ground pork for half the beef for a milder, sweeter filling

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There's something deeply satisfying about pulling a tray of these from the oven, golden and steaming, and watching people's faces light up. Homemade comfort food at its finest.

Recipe FAQs

→ What type of meat is used for the filling?

Ground beef seasoned with herbs and spices forms the filling, offering a rich, savory taste.

→ How is the puff pastry prepared before baking?

The pastry sheets are thawed, cut into strips, filled with the beef mixture, sealed, and brushed with an egg-milk glaze for a golden finish.

→ Can I substitute beef with another meat?

Yes, ground pork or a combination of beef and pork works well for a different flavor profile.

→ What spices enhance the filling’s flavor?

Parsley, thyme, garlic, Worcestershire sauce, salt, pepper, and optional nutmeg bring depth to the beef mixture.

→ How should the rolls be served?

Serve slightly warm or at room temperature, alongside sauces like mustard, ketchup, or tangy tomato chutney.