Puff pastry sausage rolls combine a juicy beef and lamb filling seasoned with smoked paprika and garlic, wrapped in buttery flaky pastry and baked until golden. They're an elegant appetizer or snack that can be made ahead and reheated.
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In a large bowl, combine the ground beef and ground lamb.
In a blender or food processor, purée the onion until smooth. Add the onion purée to the meat mixture.
To the meat mixture, add the minced garlic, salt, black pepper, smoked paprika, cayenne pepper, one egg, and baking soda.
Using your hands, mix the filling ingredients thoroughly until well combined. Set aside.
In a small bowl, whisk the second egg to create an egg wash.
On a lightly floured surface, roll out the thawed puff pastry sheet so it's slightly thinner. Cut the sheet in half lengthwise.
Brush both pastry halves with the egg wash.
Transfer the meat filling to a piping bag and pipe a log of filling down the center of each pastry half. Alternatively, you can spoon the filling.
Fold one side of the pastry over the filling to meet the other side. Press down gently to enclose the filling.
Trim any excess dough. Brush the tops of the logs with more egg wash, then use a fork to crimp and seal the long edge.
Place the assembled logs in the freezer for 15-20 minutes to firm up, which will make them easier to cut.
Preheat your oven to 375°F (190°C).
Remove the chilled logs from the freezer and cut them into individual rolls, about 1.5 to 2 inches wide. Arrange them on a parchment-lined baking sheet.
Lightly score the top of each roll with a knife and sprinkle with sesame seeds.
Bake for 15-20 minutes, or until the pastry is puffed and deep golden brown.
Garnish with freshly chopped chives and a sprinkle of flaky sea salt before serving.
Store cooled sausage rolls in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a 350°F oven for 5–8 minutes until warmed through.
Yes. Assemble the rolls, refrigerate unbaked for up to 24 hours, or freeze for up to 3 months. Bake from chilled or frozen, adding 5–10 minutes to bake time if frozen.
Brush the pastry with egg wash before baking for a golden finish. Cool on a wire rack after baking so steam doesn't soften the bottom. Reheat in a 350°F oven for 5–8 minutes.
Yes. Use 1 lb of either meat. Beef will be leaner; lamb will be richer. The mixed ratio balances flavor and fat content.
They're done when the pastry is deep golden brown and the filling is cooked through (internal temp 160°F). Bake 25–30 minutes at 400°F.
Baking soda helps bind and lighten the filling texture. Omitting it will result in a denser, tighter texture, but rolls will still be edible.
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