Buttery Puff Pastry Sausage Rolls with English Mustard

Quick Recipe Version (TL;DR)

• Yield: 24 bite-size pieces (about 8 appetizer servings)
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes (includes 20 minutes chilling)

Quick Ingredients

• 1 package all-butter puff pastry (17.3 oz / 490 g), thawed but cold
• 1 lb (450 g) pork sausage meat
• 1/2 cup (25 g) panko breadcrumbs + 2 tbsp (30 ml) milk
• 2 tbsp (20 g) finely grated onion
• 1 small garlic clove, finely grated
• 2 tsp prepared English mustard, plus more to serve
• 1.5 tsp Worcestershire sauce
• 1 tsp fine sea salt, 1/2 tsp black pepper, pinch nutmeg
• 2 large eggs (1 for filling, 1 for egg wash)
• 1 tbsp chopped parsley or sage; sesame or poppy seeds (optional)

Do This

• 1. Heat oven to 425°F (220°C). Line 2 baking sheets with parchment.
• 2. Soak panko in milk 2 minutes. Mix with sausage, onion, garlic, mustard, Worcestershire, salt, pepper, nutmeg, herbs, and 1 beaten egg.
• 3. Unfold pastry; roll each sheet to about 10 x 10 in (25 x 25 cm). Cut each sheet lengthwise to make 4 strips total.
• 4. Divide filling into 4 logs; place along one side of each strip. Brush opposite edge with egg wash and roll to seal; seam-side down.
• 5. Chill logs 15–20 minutes. Slice each into 6 pieces (24 total). Score tops, brush with egg wash, sprinkle seeds/salt.
• 6. Bake 22–28 minutes until deeply bronzed and 165°F (74°C) inside. Rest 5 minutes; serve with sharp English mustard.

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Why You’ll Love This Recipe

• Buttery, shattering puff pastry wrapped around juicy, well-seasoned sausage.
• High-heat bake for a deeply bronzed, bakery-style finish at home.
• Easy to prep ahead; bake straight from the freezer for last-minute guests.
• Perfect bite-size pieces for parties, game day, or a pub-style snack night.

Grocery List

• Produce: Small onion or shallot; garlic; flat-leaf parsley or fresh sage.
• Dairy: All-butter puff pastry; eggs; milk; optional salted butter (for greasing, if needed).
• Pantry & Meat: Pork sausage meat; panko breadcrumbs; English mustard; Worcestershire sauce; fine sea salt; black pepper; ground nutmeg; sesame or poppy seeds (optional).

Full Ingredients

Sausage Filling

• 1 lb (450 g) pork sausage meat
• 1/2 cup (25 g) panko breadcrumbs
• 2 tbsp (30 ml) whole milk
• 2 tbsp (20 g) finely grated onion (or 1 small shallot, very finely minced)
• 1 small garlic clove, finely grated or pressed
• 2 tsp prepared English mustard
• 1.5 tsp Worcestershire sauce
• 1 tbsp finely chopped parsley or fresh sage (or 1 tsp dried sage)
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg (optional)
• 1 large egg, lightly beaten

Pastry and Assembly

• 1 package all-butter puff pastry, thawed but cold (17.3 oz / 490 g; 2 sheets)
• 1 large egg beaten with 1 tsp water (for egg wash)
• 1 tsp sesame or poppy seeds (optional)
• Pinch flaky sea salt for finishing

To Serve

• Sharp English mustard (such as Colman’s)
• Gherkins or cornichons (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare pans

Heat the oven to 425°F (220°C), or 400°F (205°C) if using a convection/fan oven. Line two large baking sheets with parchment paper. Keep the puff pastry in the fridge until you are ready to assemble to ensure maximum lift and flake.

Step 2: Make the sausage filling

In a mixing bowl, stir the panko and milk together and let sit for 2 minutes to soften. Add the sausage meat, grated onion, garlic, English mustard, Worcestershire, parsley or sage, salt, pepper, nutmeg (if using), and the beaten egg. Mix gently with a fork or your hands just until evenly combined—do not overwork. For perfect seasoning, cook a teaspoon of the mixture in a small skillet for 30–60 seconds and taste; adjust salt and pepper if needed.

Step 3: Roll and cut the pastry

On a lightly floured surface, roll each puff pastry sheet to roughly 10 x 10 inches (25 x 25 cm). Using a sharp knife, cut each sheet lengthwise into two long rectangles, giving you 4 strips in total. Work quickly so the dough stays cold.

Step 4: Fill and seal the rolls

Divide the sausage mixture into 4 equal portions. Lay one portion in a long, even log along one long edge of each pastry strip. Brush the opposite edge lightly with egg wash. Roll the pastry up and over the filling to enclose it, pressing the seam to seal. Place seam-side down. Transfer the logs to a parchment-lined sheet.

Step 5: Chill for clean cuts and flaky layers

Refrigerate the logs for 15–20 minutes. This firms the fat in the pastry and filling, which helps the pastry laminate properly in the oven and makes slicing clean and easy.

Step 6: Portion, score, and glaze

Use a sharp knife to cut each chilled log into 6 equal pieces (about 1.5 inches / 4 cm each), for 24 pieces total. Arrange on the prepared baking sheets with space between pieces. Make a small diagonal slash on top of each to vent steam. Brush tops liberally with egg wash. Sprinkle with sesame or poppy seeds and a pinch of flaky salt if desired.

Step 7: Bake to deep bronze and serve

Bake for 22–28 minutes, rotating the pans halfway through, until the pastry is deeply bronzed and flaky and the sausage registers at least 165°F (74°C) at the center. Transfer to a wire rack and rest 5 minutes. Serve warm with plenty of sharp English mustard on the side.

Pro Tips

• Keep it cold: Cold pastry puffs higher. If it softens, pop the assembled logs back into the fridge for 10 minutes.
• Double egg wash: A quick first brush before chilling and a second just before baking yields an extra-glossy finish.
• Avoid soggy bottoms: Vent each piece with a small slash and bake on parchment-lined light-colored sheets for even browning.
• Season with confidence: A tiny test patty cooked in a skillet lets you dial in salt and pepper before you fill.
• Clean cuts: Use a very sharp knife or serrated blade and slice straight down to avoid compressing the layers.

Variations

• Cheddar and Onion: Add 1/2 cup (50 g) finely grated sharp cheddar to the filling and increase grated onion to 3 tbsp.
• Sage and Apple: Fold 1/3 cup (45 g) finely diced apple and 1 extra tbsp sage into the filling; reduce milk to 1 tbsp to balance moisture.
• Spicy Mustard Kick: Stir 1 tsp dry English mustard powder and a pinch of chili flakes into the filling for extra heat.

Storage & Make-Ahead

Refrigerate unbaked, assembled logs (whole or sliced) for up to 24 hours, tightly covered. Freeze on a tray until firm, then store in a freezer bag for up to 3 months. Bake from frozen at 425°F (220°C) for 25–32 minutes, until deeply golden and 165°F (74°C) inside. Baked rolls keep 3 days in the refrigerator; re-crisp at 350°F (175°C) for 10–12 minutes. For best texture, avoid microwaving.

Nutrition (per serving)

Approximate per serving (3 pieces): 530 calories; 37 g fat; 31 g carbohydrates; 17 g protein; 2 g sugar; 1 g fiber; 720 mg sodium.