Sausage Rolls Beef Puff (Printable)
Flaky puff pastry encasing a savory beef mixture, perfect for parties or quick bites.
# What You'll Need:
→ Meat Filling
01 - 1.1 lbs ground beef
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 teaspoon dried thyme
06 - 1 teaspoon Worcestershire sauce
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - 1 egg, lightly beaten
→ Pastry
10 - 2 sheets puff pastry (approx. 11 oz total), thawed if frozen
→ Glaze
11 - 1 egg, beaten
12 - 1 tablespoon milk
# How To Make It:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Combine ground beef, onion, garlic, parsley, thyme, Worcestershire sauce, salt, pepper, and 1 beaten egg in a large bowl. Mix thoroughly until all ingredients are evenly distributed.
03 - Place puff pastry sheets on a lightly floured surface. Cut each sheet in half lengthwise to create 4 long strips.
04 - Divide beef mixture into 4 equal portions. Roll each portion into a long cylinder shape and position it along the center of each pastry strip.
05 - Fold pastry over the filling and press edges firmly to seal. Place rolls seam-side down and cut each roll into 3 equal pieces, yielding 12 total rolls.
06 - Arrange rolls on prepared baking sheet. Whisk remaining egg with milk and brush mixture generously over tops of rolls.
07 - Make small diagonal slits on top of each roll with a sharp knife to allow steam to escape during baking.
08 - Bake for 20–25 minutes until pastry turns deep golden brown and filling reaches 160°F internally.
09 - Allow rolls to cool for 5 minutes before serving to prevent burning.
# Expert Suggestions:
01 -
- These freeze beautifully before baking, so you can always have homemade appetizers ready for unexpected guests
- The beef filling stays incredibly moist while the pastry turns perfectly golden and flaky every time
02 -
- Keep your puff pastry cold until you're ready to use it, or it will become sticky and difficult to shape properly
- Don't skip the ventilation slits, as trapped steam can cause the pastry to separate from the filling
03 -
- Work quickly with the puff pastry to prevent it from warming up, which makes it shrink during baking
- For extra crispy pastry, brush with egg wash and chill the assembled rolls for 15 minutes before baking