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A plate with puff pastry sausage rolls and tomato sauce.

Puff Pastry Sausage Rolls

Harriet
Easy and filling these puff pastry sausage rolls are filled with ground beef and potato and are packed with flavor.
4.50 from 4 votes
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Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Course Snacks
Cuisine Western
Servings 48 mini sausage rolls
Calories 167 kcal

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 (2.2 pounds) potatoes
  • 1 tablespoon vegetable oil
  • 200 grams (7.05 ounces) onion finely diced
  • 3 garlic cloves crushed and chopped
  • 2 teaspoons ginger freshly grated
  • 11 level teaspoons curry powder (or to taste) <--see note 1 below
  • 1 teaspoon salt
  • 1 tablespoon lemon juice fresh
  • 600 grams (21.16 ounces, 1.32 pounds) beef mince lean
  • ½ cup hot water
  • ½ teaspoon garam masala

PASTRY

  • 4 sheets of pre-rolled puff pastry 26cm x 26cm

EGGWASH

  • 1 egg plus 1 tablespoon milk - beaten together.

OPTIONAL

  • Sesame seeds for topping

Instructions
 

  • BOIL POTATOES
    Peel 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 FILLING
    - 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).
    - Reduce the heat to low. Add the curry powder, salt, and lemon juice, mix well and fry for about one minute.
    - 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.
    - Add half a cup of hot water, cover and simmer for 10 minutes or until the mixture is almost dry.
    - Season with salt, add the garam masala and squeeze of lemon juice, mix well.
    - Mix in the mashed potato with the meat filling. Taste and adjust the seasoning. Allow to cool completely.
  • MAKING THE SAUSAGE ROLL
    - Defrost four sheets of puff pastry.
    Preheat oven 200°C (400°F)
    - Cut each sheet of puff pastry in half lengthwise – you will end up with eight rectangles measuring about 24 x 12 cm.
    - Divide the filling evenly between the puff pastry sheets.
    - Use your hands to shape the filling into a long “sausage” shape along the long edge of each pastry rectangle.
    - 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.
    - 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.
  • BAKE
    - 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

  1. Allow the filling to cool – It’s 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 – this filling can be made several days in advance and stored covered in the fridge.
    Puff pastry alternative – if you can’t 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 – 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 – 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 won’t over fill people before a big meal.
    How to store sausage rolls – 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 – place the sausage rolls on a baking tray and loosely cover with aluminium foil, place in a preheated 180°C (350°F) oven for 10 – 15 minutes or until heated through.

Nutrition

Serving: 1pieceCalories: 167kcalCarbohydrates: 13gProtein: 4gFat: 11gSaturated Fat: 3gCholesterol: 12mgSodium: 111mgPotassium: 146mgFiber: 1gSugar: 1gVitamin A: 7IUVitamin C: 5mgCalcium: 10mgIron: 1mg
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