Sausage Rolls Beef Puff (Printable)

Flaky puff pastry enveloping a seasoned beef filling for a tasty golden snack or appetizer.

# What You'll Need:

→ For the Filling

01 - 14 oz ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp dried thyme
05 - 1 tsp dried oregano
06 - 1 tbsp Worcestershire sauce
07 - 1 tsp Dijon mustard
08 - 1/2 tsp black pepper
09 - 1/2 tsp salt
10 - 2 tbsp fresh parsley, chopped

→ For Assembly

11 - 17 oz ready-rolled puff pastry (1 sheet)
12 - 1 egg, beaten
13 - 1 tbsp milk

→ For Topping

14 - 1 tbsp sesame seeds or poppy seeds

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine ground beef, onion, garlic, thyme, oregano, Worcestershire sauce, Dijon mustard, black pepper, salt, and parsley in a mixing bowl. Mix until fully incorporated.
03 - Roll out puff pastry on lightly floured surface. Cut sheet in half lengthwise to create two long rectangles.
04 - Divide beef mixture in half. Shape each portion into a long sausage shape and place along center of each pastry strip.
05 - Brush one long edge of each pastry strip with beaten egg mixed with milk. Roll pastry over filling, sealing edge. Place seam side down.
06 - Cut each long roll into 6 equal pieces (about 2 inches each). Place on prepared baking sheet.
07 - Brush tops with remaining egg wash. Sprinkle with sesame or poppy seeds if desired.
08 - Bake for 20 to 25 minutes until golden and cooked through. Cool slightly before serving.

# Expert Suggestions:

01 -
  • The golden flaky crust gives way to savory beef filling thats impossible to stop eating
  • They freeze beautifully so you can bake fresh ones whenever craving strikes
02 -
  • Freeze the unbaked rolls on a tray first then transfer to a bag so they do not stick together
  • Let the pastry stay cold while you work or it becomes impossible to handle and loses its flake
03 -
  • Chill the filled rolls for 15 minutes before baking if the pastry feels soft or warm
  • Use a sharp knife and saw gently to cut without squishing the rolls out of shape

Go back