Puff Pastry Sausage Rolls

Ingredients

• 15 ml (1 tablespoon)olive oil
• 454 g (1 lb)ground pork
• 3 cloves, mincedgarlic
• 1 small, mincedonion
• 1, finely choppedapple
• 5 ml (1 teaspoon), crushedfennel seeds
• 5 ml (1 teaspoon) eachchopped fresh sage and thyme
• 15 ml (1 tablespoon)stone-ground mustard
• 2, dividedeggs
• 30 g (½ cup)panko breadcrumbs
• 50 g (½ cup)grated Parmesan cheese
• 5 ml (1 teaspoon)kosher salt
• 3.75 ml (¾ teaspoon)black pepper
• 482 g (17 oz; two sheets)puff pastry

Instructions

1. 1

   Thaw the pastry

   Take the puff pastry out of the freezer and leave it to thaw on a lightly floured work surface or on parchment paper.

2. 2

   Heat the oven

   Preheat the oven to 200°C (400°F).

3. 3

   Soften the apple

   Warm the oil in a large frying pan over medium heat. Add the apple and onion and sauté for 3–4 minutes, until softened. Stir in the garlic and cook for a further 30 seconds, until fragrant. Take the pan off the heat and let the mixture cool slightly.

4. 4

   Mix the filling

   In a bowl, combine the pork, onion mixture, Parmesan, panko, mustard, 1 egg, fennel, sage, thyme, salt and pepper. Refrigerate the mixture while you prepare the pastry.

5. 5

   Shape the logs

   Roll each pastry sheet a few times to smooth out its creases, then cut each sheet in half. Divide the sausage mixture into four equal portions and shape each into a log down the centre of a pastry piece.

6. 6

   Seal and slice

   Beat the second egg in a small bowl and brush it along the pastry edges. Fold the pastry over the filling and press gently to seal, then brush the outside with the remaining egg. With a sharp knife, cut each log into 5 equal pieces. If the pastry is too soft or does not cut neatly, chill it for 15 minutes to firm up.

7. 7

   Bake the rolls

   Arrange the sausage rolls on a parchment-lined baking sheet and bake for 23–25 minutes.

8. 8

   Air-fry option

   Alternatively, brush the air-fryer tray with oil and air-fry the rolls at 200°C (390°F) for 7–8 minutes.

What are sausage rolls?

Sausage rolls are a savoury filling wrapped in pastry, with a long-standing place in British baking and snack food. This American-style version uses ground pork rather than a prepared sausage filling, seasoned with apple, fennel and herbs.

Puff pastry makes the outside light and flaky, while panko and Parmesan help give the pork mixture body and savoury depth. Cutting each filled pastry log into five pieces makes these convenient for sharing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 229 calories, 7g protein, 14g carbs, 16g fat.

The pastry and panko provide most of the carbohydrates, while pork and Parmesan contribute protein. Pork, pastry and olive oil account for much of the fat. Pair a serving with salad or other vegetables for a more balanced plate.

Building flavour in the filling

Apple and onion: Sautéing them first softens their texture and mellows their flavour before they go into the pork mixture. Let them cool slightly so they do not warm the meat too much.

Herbs and seasoning: Crushed fennel seeds, sage and thyme give the filling its aromatic character. Mustard, Parmesan, salt and pepper round out the savoury notes.

Handling the pastry

Thawing: Let the pastry soften enough to unfold without cracking, but keep it cool and workable. A few strokes with the rolling pin are all that is needed to smooth out creases.

Sealing: Brush the edges with beaten egg before folding the pastry over the filling, then press gently to close the seam. If the pastry softens or drags under the knife, a 15-minute chill can help it slice cleanly.

Getting the texture right

Filling: Mix the ingredients until evenly combined, without compressing the pork into a dense mass. Shape the four portions into even logs so the filling is distributed along each pastry piece.

Pastry: Brush the outside with egg for a well-coated surface, then bake for 23–25 minutes. The rolls should be puffed and golden; check that the pork filling is cooked through before serving.

Choosing an oven or air fryer

Oven: Baking at 200°C (400°F) for 23–25 minutes suits the full batch arranged on a baking sheet. Keep the rolls on parchment as directed.

Air fryer: The alternative method uses an oiled tray and 200°C (390°F) for 7–8 minutes. Work in batches if needed so the rolls fit on the tray without crowding.

Serving and planning ahead

Serve the rolls warm as a party appetiser or alongside a crisp green salad for a more substantial plate. Mustard on the side complements the seasoning in the filling.

You can prepare the filling while the pastry thaws, then assemble the rolls before cooking. Keep the pastry cool during assembly, especially if the kitchen is warm.

Recipe notes & tips

• Thaw the pastry until it is pliable enough to unfold without cracking.
• Let the sautéed apple and onion cool slightly before mixing them with the pork.
• Divide the filling evenly into four portions to make logs of similar size.
• Use the egg wash both to seal the pastry and coat its outside.
• Chill the assembled logs for 15 minutes if the pastry becomes too soft to slice neatly.
• Arrange the rolls with space between them so they can cook evenly.

Variations

• Extra fennel: Add a little more crushed fennel for a stronger aniseed note.
• Sharper cheese: Replace the Parmesan with another finely grated hard cheese.
• More herbs: Increase the sage or thyme for a more pronounced herbal flavour.
• Spicy filling: Add a pinch of chilli flakes to the pork mixture.
• Dipping sauce: Serve with mustard or a tangy chutney on the side.

Common mistakes to avoid

• Warm pastry: Soft pastry is difficult to handle; chill it briefly before shaping or slicing.
• Hot onion mixture: Adding it piping hot can warm the pork; let it cool slightly first.
• Uneven logs: Different filling amounts can cook inconsistently; divide the mixture into four equal portions.
• Loose seams: Filling can escape through gaps; brush the edges with egg and press them closed.
• Crowded air-fryer tray: Overlapping rolls may cook unevenly; cook them in batches if needed.
• Undercooked filling: Do not rely on pastry colour alone; check that the pork is cooked through.

How to store

Refrigerate cooled sausage rolls in a covered container and eat within 3 days. Reheat in an oven or air fryer until hot throughout; the pastry is likely to stay crisper than if reheated in a microwave.

Frequently asked questions