Sausage Rolls Beef Puff

The smell of puff pastry baking always pulls me back to my first apartment kitchen, where I learned that the simplest comfort foods often bring the most joy. These sausage rolls became my go-to for unexpected guests and lazy Sunday afternoons alike. Something magical happens when beef and spices get wrapped in buttery layers.

I made these for a friend's birthday party once and watched them vanish in ten minutes flat. People kept asking where I bought them, which I took as the highest compliment possible. Now they are my secret weapon for any gathering.

Ingredients

• Ground beef: The fat content keeps the filling moist and flavorful as it bakes inside the pastry
• Puff pastry: Ready rolled sheets save time and create those gorgeous flaky layers we all love
• Worcestershire sauce: This adds that deep savory umami that makes people ask whats your secret
• Dijon mustard: Just a tablespoon cuts through the richness and adds subtle complexity
• Egg wash: The milk and egg mixture creates that beautiful golden shine on top

Instructions

Prep your oven and filling:

Heat the oven to 200°C and line a baking sheet while you mix the beef with onion garlic thyme oregano Worcestershire sauce mustard pepper and salt until everything is well combined

Shape the rolls:

Cut the pastry sheet in half lengthwise form the beef mixture into two long sausages and place them down the center of each strip

Roll and seal:

Brush one edge with egg wash fold the pastry over the filling and press firmly to seal then place each roll seam side down

Cut and finish:

Slice each long roll into six pieces brush with more egg wash and sprinkle with sesame seeds if you want that extra crunch

Bake until golden:

Bake for 20 to 25 minutes until the pastry is deep golden and the filling is cooked through then let them cool slightly

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My dad started requesting these for every family gathering after that first batch. Now making them feels like continuing a tradition I accidentally started.

Making Ahead

You can assemble the entire recipe freeze them raw then bake straight from frozen just add a few extra minutes to the cooking time.

Serving Ideas

These work beautifully for brunch alongside scrambled eggs or cut into smaller bites as cocktail party food.

Variations

Try swapping the beef for pork sausage meat or add grated cheese to the filling mixture.

• Roll the pastry a bit thinner if you prefer a higher ratio of filling to crust
• Brush with melted butter halfway through baking for extra richness
• Let them rest five minutes before serving so the filling sets slightly

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Warm flaky pastry and savory beef filling make these irresistible straight from the oven.

Recipe FAQs

→ What is the best way to achieve flaky pastry?

Use chilled puff pastry and avoid overworking it. Brush with egg wash for a golden finish and bake at high temperature for a light, flaky texture.

→ Can I prepare the filling ahead of time?

Yes, the beef mixture can be made in advance and refrigerated, allowing flavors to meld and saving prep time on baking day.

→ How to store leftover rolls?

Store cooled rolls in an airtight container in the refrigerator for up to 3 days, and reheat in the oven to maintain crispiness.

→ Are there suitable alternatives to beef in this filling?

Yes, ground pork, chicken, or plant-based mince work well and can be seasoned similarly for a delicious variation.

→ How can I add extra flavor or spice?

Incorporate chili flakes into the filling or serve with tangy condiments like mustard or chutney to enhance the taste.