French Onion Sausage Rolls (Print-Friendly Version)
Puff pastry wrapped pork with French onion flavors and a savory glaze for a golden finish.
# Ingredients:
→ Meat mixture
01 -
2.2 lb pork mince
02 -
1.23 oz reduced salt French onion soup mix
03 -
1 tbsp tomato ketchup
04 -
2 tbsp Worcestershire sauce
05 -
2 tbsp Dijon mustard
→ Pastry
06 -
3 sheets defrosted puff pastry
→ Egg wash
07 -
1 egg
08 -
1 tbsp milk
# Steps:
01 -
Preheat the oven to 400°F. In a large bowl, combine pork mince, French onion soup mix, tomato ketchup, Worcestershire sauce, and Dijon mustard. Season with freshly ground black pepper and mix thoroughly.
02 -
Cut each puff pastry sheet in half lengthwise. Place a log of the meat mixture along one edge of each pastry strip. In a small bowl, beat together the egg and milk. Brush this egg wash along the exposed pastry edge.
03 -
Roll the pastry over the filling tightly and press to seal the edges. Brush the tops of each roll evenly with remaining egg wash. Using a small serrated knife, cut each log into 6 or 8 even pieces.
04 -
Place the pieces on a baking tray lined with parchment paper. Bake in the preheated oven for 20 to 25 minutes or until golden brown and fully cooked.
# Notes & Tips:
01 -
Ensure the pastry sheets remain cold during preparation for optimal flakiness.