Beef & Pork Sausage Rolls with Puff Pastry
Gourmet Beef and Pork Sausage Rolls are the perfect party appetizer which can be served up in just a few minutes.
Equipment
Food processor
Large mixing bowl
Baking tray (rimmed sheet pan)
Parchment paper or silicone baking mat
Pastry brush
Sharp chef's knife
Instant-read thermometer
Ingredients
1 pound ground beef (minced beef) - lean, about 450g
1 pound ground pork (minced pork) - about 450g- 2 slices white sandwich bread - stale
1 medium carrot - peeled and finely diced
½ cup heavy cream (also called thickened cream) - 120ml
½ medium white onion - diced
¼ teaspoon thyme - dried
½ teaspoon sage - ground
¼ teaspoon garlic powder
½ teaspoon white pepper - or black pepper- 1½ teaspoons fine sea salt - 9g
½ teaspoon curry powder
1 large egg white - whisked with 1 tablespoon water, for egg wash- 2 sheets puff pastry - thawed
Instructions
- Preheat your oven to 350°F / 175°C (160°C fan-forced).
- Break the bread into chunks and add to a food processor to create bread crumbs. Add crumbs to a bowl and cover with the cream before setting aside.2 slices white sandwich bread, ½ cup heavy cream (also called thickened cream)
- Pulse the ground beef in the food processor until it is very well ground, almost puree like. Move the ground beef to a large bowl and pulse the pork to the same consistency. Add pork to ground beef in the bowl.1 pound ground beef (minced beef), 1 pound ground pork (minced pork)
- Add the onion, carrots, thyme, sage, curry powder, garlic powder, white pepper, and salt to the bowl, along with the cream-soaked breadcrumbs. Mix well with a fork until evenly combined.½ medium white onion, 1 medium carrot, ¼ teaspoon thyme, ½ teaspoon sage, ½ teaspoon curry powder, ¼ teaspoon garlic powder, ½ teaspoon white pepper, 1½ teaspoons fine sea salt
- Cut each sheet of puff pastry in half to form 4 long sheets of pastry.2 sheets puff pastry
- Separate the meat mixture into quarters and roll each quarter into a tube roughly the same length as your pastry.
- Place each tube onto one of the pastry pieces and roll the pastry around the meat to fully enclose. Moisten the seam to seal the pastry around the meat.
- Cut each meat-filled pastry tube into four pieces and place them seam-side down on a parchment-lined baking tray, leaving 1 inch (2.5cm) of space between each roll.
- Brush your sausage rolls with the egg wash and bake for 35–40 minutes, or until the pastry is deep golden brown and an instant-read thermometer inserted into the centre of a roll reads 160°F / 71°C.1 large egg white
Notes
Storage: Refrigerate baked sausage rolls in an airtight container for up to 3 days. Reheat in a 350°F / 175°C oven for 10–12 minutes to re-crisp the pastry — avoid the microwave.
Freezer: Freeze unbaked assembled rolls on a lined tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen at 350°F / 175°C (160°C fan-forced) for 55–60 minutes until the internal temperature reaches 160°F / 71°C.
Make-Ahead: Assemble rolls up to 24 hours in advance and refrigerate on a parchment-lined tray, covered tightly. Brush with egg wash just before baking.
Substitution: Swap heavy cream for whole milk in the panade if needed — the filling will be slightly less rich but still holds moisture well.
Pro Tip: Pulse each meat separately in the food processor for an even, paste-like texture. Processing both together at once often leaves one meat coarser than the other, leading to an uneven filling.
Nutrition
Serving: 1servingCalories: 354kcalCarbohydrates: 16gProtein: 13gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 49mgSodium: 352mgPotassium: 210mgFiber: 1gSugar: 1gVitamin A: 750IUVitamin C: 1mgCalcium: 27mgIron: 2mg
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