Easy and filling these puff pastry sausage rolls are filled with ground beef and potato and are packed with flavour.
These puff pastry sausage rolls are a tasty beef mince and potato snack idea. Use them as an appetiser for parties or serve them as a part of a simple dinner meal.
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About This Recipe
- These puff pastry sausage rolls are much lower in fat and healthier than the standard sausage roll. This is because the filling is made with lean ground beef and potato and not pork sausage meat.
- Seasoned with Asian spices these are packed with flavour and just about everyone loves them.
- Make them long and enjoy them as an easy meal.
- Cut them shorter and pass them around at casual gatherings, as an easy finger food for a crowd.
- Cut them into dainty bite sized pieces and serve them as appetizers on special occasions.
- Although these take a little longer to make because, the filling has to be cooked and cooled before being wrapped in pastry, it is worth it.
- These can be prepared ahead of time and frozen for later ā see our tips for freezing below in our Frequently Asked Questions section.
Ingredient Notes
Ground beef ā use a lean beef mince rather than a fatty meat because they wonāt be greasy.
Potato ā Any potato that is suitable for mashing will do, like Desiree, Sebago Russets or Yukon gold.
Curry Powder ā My favorite curry powder for this recipe is a brand called Clive of India but, you can use any curry powder that you like.
Just be aware that the recipe has been written for Clive of India curry powder and itās a mild curry powder.
If you use another curry powder you may need to use more or less of the powder depending on how strong the flavour is.
Other flavourings: onion, freshly grated ginger, fresh lemon juice and garam masala.
Puff pastry ā I use readymade puff pastry sheets; these are already rolled and are about 26cm (10.5 inch) square.
I use four of these sheets and cut them into half to give me 8 rectangles that are about 26 x 13cm (10.5 x 5 inch) in size.
If you are using puff pastry that is folded in the pack, place the pastry on a floured surface unfold and roll the dough so that is about 5mm (1/4 inch) thick.
Then use the above measurements as a guide to get the correct pastry sheet sizes.
Kitchen Utensils Needed
- Large deep saucepan
- Kitchen scales
- Measuring spoons
- Vegetable peeler or paring knife
- Large sharp knife
- Cutting board
- Large skillet with tight fitting lid
- 2 x baking trays
- Cup or small bowl for mixing egg wash
- Pastry brush
Recipe Steps
Cook the potato by boiling in salted water until tender then drain well. Use a potato masher to mash the potatoes until smooth, put to one side for later.
Meat filling ā Fry onion, garlic and ginger on medium heat until the onions become golden. Reduce the heat and add the Clive of India curry powder, salt, lemon juice and fry for about one minute.
Add the beef mince, turn the heat to high. Use a spatula to break the mince into small tiny pieces as it cooks.
If using another curry powder add about 2-3 teaspoons after the onions have browned, then add more after you have added and cooked the beef mince. Mixing in a half to 1 teaspoon of curry powder at a time until you are happy with the taste.
Add half cup of hot water, cover and simmer for 10 minutes on until the mixture is almost dry.
Mix in the garam masala and a squeeze of lemon juice. Taste adding a little more curry powder if you find it lacking in taste.
You want the curry flavour to be a little stronger in the meat mixture because, once it gets mixed in with the potato the flavours will even out.
Make the filling ā In a large bowl mix the mashed potato and meat mixture together, taste again and season with salt and mix well. Allow the mixture to cool completely before dividing and making the sausage rolls.
How to make sausage rolls with puff pastry ā carefully remove 4 frozen sheets of puff pastry from the pack and place in a single layer on the bench. Leave to thaw for 15-20 minutes.
- Cut each of pastry sheets in half to make 8 rectangles that are about 26 x 13cm (10.5 x 5 inch) in size.
Use kitchen scales to divide the filling into eight even portions. Take one portion of filling and place it in the centre of one piece of puff pastry.
With clean hands shape the filling into a ālogā so that it goes lengthwise down the centre of the pastry. - Brush egg wash on one long side of the pastry. Next, roll the pastry around the filling starting with the unwashed edge and roll it toward the edge with the egg wash to seal.
Gently roll the pasty over so the sealed edge is facing down. Repeat the process to make the rest of the sausage rolls. - Use a shape knife to evenly cut each long piece into six even sections. Place the pieces on a large baking sheet lined with parchment paper, spacing the rolls well apart.
- Brush the tops with egg wash and sprinkle with sesame seeds. You can use white or black sesame seeds are a combination of both.
5. Bake for 15 ā 20 minutes or until light golden brown. If your oven has a hot spot turn the tray halfway though cooking to ensure even browning.
6. Allow them to cool for about 10 minutes before serving.
Recipe Notes
Allow the filling to cool ā Itās important to cool the filling completely before adding to the pastry. If the filling is not cold or at room temperature it can melt the pastry making it difficult to handle and can even ruin the pastry.
Prepare the filling in advance ā this filling can be made several days in advance and stored covered in the fridge.
Puff pastry alternative ā if you canāt buy puff pastry where you live you can use my homemade rough puff pastry to make the sausage rolls.
- The recipe for rough puff pastry makes 2 sheets of pastry about 33cm (13 inch) square which is enough for half of the filling in this recipe.
- To make things easier on yourself, make the pastry the day before and store covered in the fridge.
- The next day cook the filling and allow it to come to room temperature before making the puff pastry rolls.
- With this homemade puff pastry, you will need to work with it cold and on a light floured surface to prevent sticking.
- Once you have rolled the rough puff pastry into two 33cm (13 inch) squares, cut each into half to get four 33 x 15cm (13 x 6 inch) rectangles, then add the filling.
- Cut the sausage rolls into your desired lengths and place spaced well apart on a prepared baking sheet lined with parchment paper.
- Brush with egg wash and sprinkle over black or white sesame seeds and bake until golden brown.
Cutting Tips ā use a light and gentle sawing action to cut the pastry into rolls and wipe the blade clean between each cut. The best cuts are made using a thin long straight edge knife blade.
Cutting even size pieces ā If you want even size pieces use a ruler to evenly space and mark cutting points in the pastry.
(The following measurements are based on uncut sausage rolls that is 26 cm / 10.5 inch long).
- For 16 big sausage rolls; cut each piece into 2 equal portions about 13 cm (5 inch) long. This size is great if you are going to have it on its own as a meal.
- For 48 party size sausage rolls; cut each piece into 6 equal portions about 4 cm (1.6 inch) lengths. This size is great for serving as a side to my pumpkin soup or to serve as a filling finger food.
- For 64 appetizer sausage rolls; cut each piece into 8 equal portions about 3.5 cm (1.2 inch) lengths. This size is small and a great starter to pass around that wonāt over fill people before a big meal.
How to store sausage rolls ā These sausage rolls can be stored uncooked and without egg wash in the fridge for up to 2 days. Make sure to cover with plastic to stop the pastry from drying out in the fridge.
When ready to bake place on baking trays, brush with egg wash and bake as directed in the recipe.
Allow cooked sausage rolls to cool completely then transfer to an airtight container and store in the fridge.
How to reheat cooked sausage rolls ā place the sausage rolls on a baking tray and loosely cover with aluminium foil, place in a preheated 180Ā°C (350Ā°F) oven for 10 ā 15 minutes or until heated through.
What Compliments Sausage Rolls
Perfect for parties or as an after-school snack, these easy beef sausage rolls are even more delicious when dipped into homemade tomato ketchup. These savoury mouthfuls will make a complete meal when teamed up with my roast pumpkin and sweet potato soup.
Frequently Asked Questions
What temp for puff pastry sausage rolls?
For puff pastry to puff it needs to be placed in a preheated 200Ā°C (400Ā°F).
How long do puff pastry sausage rolls take to cook?
Sausage rolls with a raw filling generally take about 15-20 minutes to cook through. However, this time can vary depending on your oven temperature and the thickness of the filling.
After about 15 minutes remove one roll and cut it in half to see if it is cooked through.
If they do need longer cooking and the pastry is golden, loosely cover the rolls with a sheet of aluminium foil. This will stop the pastry from getting any darker and the filling will continue to cook.
Can you freeze puff pastry sausage rolls?
Yes, puff pastry sausage rolls can be frozen. It is best to freeze them before you brush with egg wash.
Cut them into your desired lengths, place in a single layer and space them apart on a baking sheet lined with parchment paper.
Place the tray in the freezer for several hours or until solid. Remove from the freezer and transfer to freezer bags or container.
Freeze for up to five months. When needed remove the required quantity from the freeze and allow to thaw at room temperature for several hours. Place on a lined baking tray apply egg wash and bake.
Other Puff Pastry Recipes
If you do make these puff pastry sausage rolls, let me know how you went by leaving a comment below.
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Printable Recipe
Puff Pastry Sausage Rolls
EQUIPMENT
- Large deep saucepan
- Kitchen scales
- Measuring spoons
- Vegetable peeler or paring knife
- Large sharp knife
- Cutting board
- Large skillet with tight fitting lid
- 2 x baking trays
- Cup or small bowl for mixing egg wash
- Pastry brush
INGREDIENTS
FILLING
- 1 kg potatoes
- 1 tablespoon vegetable oil
- 200 grams onion finely diced
- 3 garlic cloves crushed and chopped
- 2 teaspoons ginger freshly grated
- 11 level teaspoons curry powder (or to taste) <āsee note 1 below
- 1 teaspoon salt
- 1 tablespoon lemon juice fresh
- 600 grams beef mince lean
- Ā½ cup hot water
- Ā½ teaspoon garam masala
PASTRY
- 4 sheets of pre-rolled puff pastry 26cm x 26cm
EGGWASH
- 1 egg plus 1 tablespoon milk ā beaten together.
OPTIONAL
- Sesame seeds for topping
INSTRUCTIONS
- BOIL POTATOESPeel and cut to potatoes into even sized pieces. Place in a large saucepan, cover with cold water. Bring to the boil and cook until soft. Drain and mash the potatoes until smooth. Set aside for later.While the potatoes are boiling prepare the meat filling.
- MAKE THE MEAT FILLINGā Heat 1 tablespoon of oil in a large frying pan, add the onions, garlic, and ginger, fry on medium to low heat until the onions become golden in colour. (You can add a splash of water every now and again if the mixture starts to stick to the pan).ā Reduce the heat to low. Add the curry powder, salt, and lemon juice, mix well and fry for about one minute.ā Add the beef mince. Turn the heat to high. Use a wooden spoon or spatula to break the mince into very tiny pieces. Fry until the meat has turned from a pink to a brown colour.ā Add half a cup of hot water, cover and simmer for 10 minutes or until the mixture is almost dry.ā Season with salt, add the garam masala and squeeze of lemon juice, mix well.ā Mix in the mashed potato with the meat filling. Taste and adjust the seasoning. Allow to cool completely.
- MAKING THE SAUSAGE ROLLā Defrost four sheets of puff pastry. Preheat oven 200Ā°C (400Ā°F)ā Cut each sheet of puff pastry in half lengthwise ā you will end up with eight rectangles measuring about 24 x 12 cm.ā Divide the filling evenly between the puff pastry sheets.ā Use your hands to shape the filling into a long āsausageā shape along the long edge of each pastry rectangle.ā Lightly brush one long edge of each of the pastry sheets with egg wash. Roll the pastry over the filling and press gently to seal, and transfer to a lined baking tray seam side down.ā Cut each of the eight long sausage rolls into six even sized pieces, moving them so that there is a little space between each cut. Brush with the remaining egg wash. Sprinkle on sesame seeds.
- BAKEā Place in the oven and bake for 20 minutes or until the pasty is golden brown and crisp.
- Remove from the oven allow to cool for 10 minutes before serving.
Notes
-
Allow the filling to cool ā Itās important to cool the filling completely before adding to the pastry. If the filling is not cold or at room temperature it can melt the pastry making it difficult to handle and can even ruin the pastry.
Prepare the filling in advance ā this filling can be made several days in advance and stored covered in the fridge.
Puff pastry alternative ā if you canāt buy puff pastry where you live you can use my homemade rough puff pastry to make the sausage rolls.
- The recipe for rough puff pastry makes 2 sheets of pastry about 33cm (13 inch) square which is enough for half of the filling in this recipe.
- To make things easier on yourself, make the pastry the day before and store covered in the fridge.
- The next day cook the filling and allow it to come to room temperature before making the puff pastry rolls.
- With this homemade puff pastry, you will need to work with it cold and on a light floured surface to prevent sticking.
- Once you have rolled the rough puff pastry into two 33cm (13 inch) squares, cut each into half to get four 33 x 15cm (13 x 6 inch) rectangles, then add the filling.
- Cut the sausage rolls into your desired lengths and place spaced well apart on a prepared baking sheet lined with parchment paper.
- Brush with egg wash and sprinkle over black or white sesame seeds and bake until golden brown.
- For 16 big sausage rolls; cut each piece into 2 equal portions about 13 cm (5 inch) long. This size is great if you are going to have it on its own as a meal.
- For 48 party size sausage rolls; cut each piece into 6 equal portions about 4 cm (1.6 inch) lengths. This size is great for serving as a side to my pumpkin soup or to serve as a filling finger food.
- For 64 appetizer sausage rolls; cut each piece into 8 equal portions about 3.5 cm (1.2 inch) lengths. This size is small and a great starter to pass around that wonāt over fill people before a big meal.
I have never had a SAUSAGE roll before and I am loving the spice profile! It is different than I thought and I can’t wait to give this recipe a try!
Thank you.
I am so thankful for the ready made pufF PASTRY sheets that is easily available. I love making these quick appetizer / snack for a crowd. We are vegetarians and I make something similar with just the potatoes and the spices. Looks so delicious!
Thank you so much. I love your idea of just potatoes and spices, it’s something I’ve not thought of.
Sausage rolls are perfect for parties and homemade ones really are the best.Love the idea of a curry sausage roll too.
Thanks.