Sausage Rolls Beef Puff (Printable)
Flaky puff pastry encases a flavorful beef and herb blend, ideal for casual bites or parties.
# What You'll Need:
→ For the Filling
01 - 14 oz ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp dried thyme
05 - 1 tsp dried oregano
06 - 1 tbsp Worcestershire sauce
07 - 1 tsp Dijon mustard
08 - 1/2 tsp black pepper
09 - 1/2 tsp salt
10 - 2 tbsp fresh parsley, chopped
→ For Assembly
11 - 17 oz ready-rolled puff pastry sheet
12 - 1 egg, beaten
13 - 1 tbsp milk
→ For Topping
14 - 1 tbsp sesame seeds or poppy seeds
# Directions:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Combine ground beef, onion, garlic, thyme, oregano, Worcestershire sauce, Dijon mustard, black pepper, salt, and parsley in mixing bowl. Mix thoroughly until fully incorporated.
03 - Roll out puff pastry on lightly floured surface. Cut sheet in half lengthwise to create two long rectangles.
04 - Divide beef mixture in half. Shape each portion into long sausage shape and place along center of each pastry strip.
05 - Brush one long edge of each pastry strip with egg mixed with milk. Roll pastry over filling, sealing edge. Place seam side down.
06 - Cut each long roll into 6 equal pieces, approximately 2 inches each. Place on prepared baking sheet.
07 - Brush tops with remaining egg wash. Sprinkle with sesame or poppy seeds if desired.
08 - Bake for 20-25 minutes until golden and cooked through. Cool slightly before serving.
# Expert Tips:
01 -
- The contrast between shatteringly crisp pastry and juicy seasoned beef feels like a little luxury
- They freeze beautifully so you can always have something impressive ready
02 -
- Overworking the pastry filling makes the texture rubbery so mix just until combined
- Seam placement matters, I always put it down so it does not pop open during baking
03 -
- Chill the filled rolls for 15 minutes before baking to help them hold their shape
- Use a sharp knife and saw gently to avoid squishing the pastry when cutting