French Onion Sausage Rolls

French onion sausage rolls bring together everything you love about a classic bakery treat with an irresistible twist of rich onion flavor. These flaky pastries are perfect for picnics, party platters or even school lunchboxes thanks to their simple prep and crowd-pleasing taste. I always reach for this recipe when I want guaranteed smiles and barely any leftovers.

When I first made these for a family birthday picnic they disappeared faster than I could set them down. Now any gathering means someone will inevitably ask for these sausage rolls.

Ingredients

• Pork mince: One kilogram ensures juicy and flavorful filling Choose high quality mince with a good fat ratio for best texture
• Salt reduced French onion soup mix: Adds savory depth and classic caramelized onion notes Look for a trusted brand with plenty of dried onion flakes
• Tomato ketchup: Adds a little sweetness and helps keep the filling moist Select a rich tangy ketchup for the best base
• Worcestershire sauce: Lends that punchy umami tang I always use a dash extra for grown-up flavor
• Dijon mustard: Gives mild heat and creaminess plus helps balance the richness Use a smooth French Dijon for silky texture
• Woolworths Puff Pastry Sheets: Buttery and crisp when baked Defrost fully in the fridge so it rolls and seals evenly
• Egg and milk for brushing: Create that glossy bakery finish on top of the pastry Crack your egg fresh for the most vibrant color
• Fresh pepper: A generous grind wakes up the sausage mixture

Step-by-Step Instructions

Mix the Filling:

In a large bowl thoroughly combine your pork mince French onion soup mix tomato ketchup Worcestershire sauce and Dijon mustard Season generously with black pepper Mix well with clean hands until everything is evenly blended and the texture feels sticky

Prepare the Pastry:

On a cool bench top cut each sheet of puff pastry in half Defrost completely but work quickly so the pastry does not become sticky or hard to roll

Shape the Logs:

Take a portion of sausage mixture and shape it into a log running down the long edge of each pastry half The filling should reach from one end to the other but leave space on either side for sealing

Seal and Slice:

In a small bowl whisk together the egg and milk Brush a line of this mixture along the pastry edge next to the sausage Carefully roll the pastry up and press the edge to seal Brush the top of each roll with egg mixture for shine

Cut and Arrange:

Using a small serrated knife slice each long roll into bite-sized pieces Place each piece seam side down on a tray lined with baking paper This keeps them from unraveling as they puff

Bake to Golden Perfection:

Preheat your oven to two hundred degrees Celsius Bake the rolls for twenty to twenty five minutes until the pastry is golden and the filling is cooked through Let cool slightly before serving as the inside will be piping hot

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Woolworths French onion soup mix gives the richest oniony flavor but I once tried a fancy organic blend and the result just was not the same The classic soup mix really makes the taste just right My kids always argue over who gets the crispiest end piece a tradition during Sunday game days

Storage Tips

Keep leftover sausage rolls in an airtight container in the fridge for up to three days For longer storage freeze in a single layer then pack into bags or boxes They reheat best in a hot oven which keeps the pastry crisp When packing for lunches wrap in foil and pop into a lunchbox with a cold pack

Ingredient Substitutions

If you prefer chicken or a lighter flavor use ground chicken or turkey mince You can swap in other brands of soup mix but taste may change For a dairy free option use an egg free milk alternative when brushing the pastry Spicy lovers can fold in a little smoked paprika to add warmth

Serving Suggestions

Pile sausage rolls onto a platter with tangy tomato chutney or grainy mustard for dipping Serve as starters at parties or slice larger logs to make a hearty brunch main A green salad and a mug of tomato soup make it a casual complete meal

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Cultural and Historical Context

Sausage rolls are a staple in Australian and British baking traditions and every home baker has their own twist The French onion version is a modern flavor riff inspired by casseroles and soup That instant nostalgia hits when you smell them baking a cozy nod to old fashioned comfort food

Frequently Asked Questions About the Recipe

→ What type of mince works best for these rolls?

Pork mince is ideal due to its balance of fat and flavor, providing juicy and tender results.

→ Can I use different puff pastry brands?

Yes, any good quality puff pastry will work well, but make sure it’s fully thawed before rolling.

→ How can I ensure the rolls stay sealed during baking?

Brushing the edges with the egg and milk mixture acts as glue, helping the pastry stick and preventing leaks.

→ Is it possible to prepare these in advance?

You can assemble the rolls ahead of time and refrigerate them before baking to save prep time.

→ What’s the best way to serve these rolls?

They’re excellent served warm, straight from the oven, paired with mustard or your favorite dipping sauce.

→ Can I add extra vegetables to the filling?

Finely chopped onions or herbs can enhance the flavor without compromising the texture.