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Puff Pastry Sausage Rolls

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
70 min
SERVINGS
16 servings
New Zealand
Puff Pastry Sausage Rolls
Ingredients
  • 1 pound ground pork
  • 2 tablespoons finely minced onion
  • 1 clove crushed garlic
  • 1 tablespoon minced fresh sage
  • 1 tablespoon dry bread crumbs
  • 1 1/4 teaspoons kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1 egg
  • 1 teaspoon water
  • 1 sheet frozen puff pastry, partially thawed
  • 2 teaspoons Sesame seeds for garnish
Instructions
1
Combine ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a large mixing bowl. Use a fork to thoroughly blend the ingredients until they are evenly distributed, taking about 2-3 minutes. Divide the mixture in half and place each portion on a sheet of plastic wrap. Use your hands to shape each portion into a cylindrical shape, roughly the same length as puff pastry. Wrap the plastic around the dough and form it into a round shape. Refrigerate until you're ready to use it.
2
Prepare an egg wash by whisking together an egg and water. Separate the puff pastry dough into three equal parts. Cut one of these pieces in half lengthwise. Bring the remaining pastry to room temperature. Brush a 2-inch strip of egg wash along one long edge of the two larger pastry pieces. Place the narrower pieces on top of the egg wash strip, overlapping them by about 1 inch to create a wider piece of pastry dough. Press the edges together lightly to form two wide lengths of pastry dough.
3
Transfer two sheets of dough to a piece of parchment paper that has been lightly floured. Dust the tops of the dough with flour and cover them with another sheet of parchment paper. Roll the dough gently to achieve an even thickness. Remove the top layer of parchment and flatten the long edges of the dough slightly, about 1 inch wide. This will ensure that the seam side is not thicker than the rest of the dough when it's rolled up. Place a sausage log at one end of a pastry sheet and begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place the seam side down on a piece of parchment and put it in a dish. Repeat with the second sausage roll. Freeze the dough for about 10 minutes, until it firms up.
4
Preheat your oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat. Place the rolls on a lightly floured surface and brush the top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place the rolls on the prepared baking sheet, seam-side down (standing up). Gently press each roll to flatten it slightly so they don't fall over when baking.
5
Place the rolls in the preheated oven and bake until they are nicely browned, the pastry is cooked through, and the bottoms are browned, about 30 minutes.