Game Day Sausage Rolls Beef (Print View)

Flaky golden pastry envelops a juicy, spiced beef filling, ideal for sharing at casual gatherings.

# Ingredient List:

→ Beef Filling

01 - 1.1 lb ground beef sausage
02 - 1 small onion, finely diced
03 - 2 garlic cloves, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tsp dried thyme
06 - 1 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
09 - 1 tbsp Worcestershire sauce
10 - 1 egg

→ Pastry

11 - 2 sheets (approx. 1 lb) puff pastry, thawed if frozen
12 - 1 egg, beaten for egg wash

→ Optional Garnish

13 - 1 tbsp sesame seeds or poppy seeds

# How to Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef sausage, diced onion, minced garlic, parsley, thyme, smoked paprika, salt, pepper, Worcestershire sauce, and 1 egg. Mix until thoroughly combined.
03 - Lay out the puff pastry sheets on a lightly floured surface. Cut each sheet in half lengthwise to create 4 long strips.
04 - Divide the beef mixture evenly into 4 portions. Shape each into a long, even log and place down the center of each pastry strip.
05 - Brush one long edge of each pastry strip with beaten egg. Fold the pastry over the filling, pressing the edge to seal. Place seam side down.
06 - Cut each log into 6 pieces for a total of 24 rolls. Place, spaced apart, on the prepared baking sheet.
07 - Brush the tops with beaten egg. Sprinkle with sesame or poppy seeds, if using.
08 - Bake for 20 to 25 minutes, or until pastry is golden brown and sausage is cooked through.
09 - Let cool slightly before serving. Serve warm with ketchup, mustard, or your favorite dipping sauce.

# Expert Advice:

01 -
  • The combination of smoked paprika and Worcestershire creates depth that makes people wonder what your secret ingredient is
  • These freeze beautifully before baking so you can always have emergency appetizers ready for unexpected guests
  • The pastry-to-filling ratio is perfection, ensuring every bite has both crispy and juicy elements
02 -
  • Warm pastry becomes unmanageable fast, so work quickly and keep unused portions covered with a damp towel
  • Overfilling causes pastry to burst open during baking, leaving you with messy unrolled sausage on the sheet
  • The egg wash isn't optional if you want that deep golden color people associate with bakery-quality pastries
03 -
  • Chill the filling for 15 minutes before shaping if it feels too soft to handle cleanly
  • Use a sharp knife and wipe it clean between cuts for neat edges that look professionally made

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