Here is a recipe for Cheesy Sausage Puff Pastry Rolls. They are incredibly easy to make, use minimal ingredients, and are always a crowd-pleaser as an appetizer, party snack, or even a fun weeknight dinner.
Cheesy Sausage Puff Pastry Rolls
These are flaky, golden, and filled with a savoury sausage and cheese centre.
Ingredients
· 1 sheet (approx. 320g/12oz) Puff Pastry, thawed if frozen
· 8 high-quality pork sausages (or 500g/1lb sausage meat, skins removed)
· ~100g (1 cup) Cheddar cheese, grated (or a mix of cheddar and mozzarella)
· 1 egg, beaten (for egg wash)
· 1 tbsp sesame seeds or poppy seeds (optional, for topping)
· 1 tbsp tomato ketchup or mustard (optional, to mix into the meat)
Instructions
- Prep: Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
- The Sausage Meat: If using whole sausages, slice the skins lengthwise and peel them off, discarding the skins. Place the sausage meat in a bowl. If you like, mix in a tablespoon of ketchup or mustard for extra flavour.
- Roll the Pastry: Lightly flour your surface and unwrap the puff pastry sheet. Roll it out slightly just to even it out (you want it to be a large rectangle, roughly 30cm x 25cm / 12in x 10in).
- Assemble:
· Lay the sausage meat along the long edge of the pastry in a log shape. (Alternatively, you can flatten the meat into a thin strip).
· Sprinkle the grated cheese generously over the sausage meat. - Roll Up: Carefully roll the pastry over the filling, tucking it in tightly as you go, to form one long log. Seal the final edge with a little water and press gently to secure it, seam-side down.
- Cut: Using a sharp knife, cut the log into bite-sized pieces (about 2-3 cm / 1 inch thick).
- Bake: Place the rolls on the prepared baking tray, cut-side up (or slightly tilted so they don’t unroll), giving them a little space to expand. Brush the tops with the beaten egg. Sprinkle with seeds if using.
- Cook: Bake for 18-22 minutes, or until the pastry is puffed up and golden brown, and the sausage is cooked through.
- Serve: Let them cool for 5 minutes on the tray (the cheese inside will be molten hot!) before transferring to a plate. Serve warm.
Tips for Success
· Cold Pastry: Keep the pastry cold until it goes into the hot oven. This ensures maximum puff.
· Don’t Overfill: If you overstuff the rolls, they will burst open while baking.
· Dipping Sauces: These are fantastic dipped in brown sauce, ketchup, or a spicy sriracha mayo.
Enjoy your delicious, savoury snack