Description
These delicious beef sausage rolls combine a flavorful mix of beef and sausage mince with fresh vegetables and herbs, encased in crispy golden puff pastry. Perfect as a party snack or savory treat, they are easy to prepare and bake to perfection, offering a satisfying combination of juicy filling and flaky pastry.
Ingredients
Scale
Puff Pastry & Egg Wash
- 4 sheets puff pastry
- 1 egg (beaten)
Filling
- 500 g beef mince
- 500 g sausage mince
- 1 small brown onion, finely diced
- 1 small red onion, finely diced
- 1 medium carrot, coarsely grated
- 2 cloves garlic, crushed
- 1 small handful parsley, finely chopped
- 2 tbsp tomato ketchup
- 60 ml Worcestershire sauce
- Salt and pepper, to taste
- 6 tsp sesame seeds (for garnish)
Instructions
- Thaw Puff Pastry: If using frozen puff pastry, remove sheets from the packaging and separate them. Allow to thaw at room temperature while you prepare the filling. Meanwhile, whisk the egg in a small bowl and set aside for egg wash.
- Prepare Filling: In a large bowl, combine beef mince, sausage mince, finely diced brown and red onions, coarsely grated carrot, crushed garlic, chopped parsley, tomato ketchup, Worcestershire sauce, and season well with salt and pepper. Mix thoroughly with your hands to evenly incorporate all ingredients. Divide mixture into 8 equal portions.
- Assemble Sausage Rolls: Lay one sheet of puff pastry flat on a clean surface. Cut the pastry sheet in half horizontally to create two long rectangles. Take one portion of the meat mixture and spoon it down along the long edge of one pastry half, shaping the mince into a long sausage shape. Brush the opposite long edge of the pastry with some of the whisked egg to help seal the roll.
- Roll Pastry: Roll up the pastry to enclose the filling, finishing with the seam side down on the surface. Repeat this process with the remaining mince, pastry sheets, and egg wash. If preparing ahead, refrigerate the rolls until ready to bake.
- Preheat Oven and Prepare Rolls: Preheat your oven to 200ºC (392ºF). Brush the top of each rolled log with the remaining egg wash and sprinkle evenly with sesame seeds for garnish. Cut each roll into 6 shorter pieces and place them on a baking tray lined with baking paper, leaving about 2 cm between each roll.
- Bake: Place the tray in the oven and bake for 25-30 minutes or until the pastry is golden brown and the filling is cooked through.
- Serve: Allow sausage rolls to cool for 5-10 minutes after baking. Serve them hot with tomato ketchup or your favorite condiments.
Notes
- These beef sausage rolls are among the best party snacks — delicious, easy to make, and perfect for feeding a crowd quickly.
- You can prepare these rolls in advance and refrigerate before baking to save time on serving day.
- For extra flavor, consider adding some herbs like thyme or sage into the filling.
- If you prefer a milder flavor, adjust the amount of garlic and Worcestershire sauce to your taste.
- Ensure pastry remains cold until baking for best puff and crispiness.
Nutrition
- Serving Size: 1 mini sausage roll
- Calories: 177.3 kcal
- Sugar: 0.6 g
- Sodium: 144.4 mg
- Fat: 12.8 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 10.2 g
- Fiber: 0.4 g
- Protein: 5.1 g
- Cholesterol: 18.3 mg
