Spicy Sausage Rolls
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These spicy sausage rolls are my go to when I need something impressive but don't want to spend hours in the kitchen. Ready in under 45 minutes total, they're perfect for entertaining or meal prep without breaking the bank. The red chili flakes give them a real kick while garlic adds incredible flavor and contains compounds that support heart health. Best part is you probably have most ingredients already at home, and the whole process is honestly foolproof. Trust me, once you make these, they'll become a regular favorite at your table.
Ella x
Ingredients
- 2puff pastry sheets(thawed)
- 500 gground sausage meat
- 2 tspred chili flakes
- 3garlic cloves(minced)
- 1onion(finely diced)
- 80 gfresh breadcrumbs
- 1egg(beaten for egg wash)
- 1 tsppaprika
- 1 tspsalt
- 1 tspblack pepper
- 2 tbspolive oil
Detail level
Instructions
- 1
Preheat your oven to 200 degrees Celsius. Line a baking tray with parchment paper.
Tip: A hot oven ensures the pastry puffs up beautifully and gets crispy.
- 2
Heat olive oil in a large pan and sauté the diced onion and minced garlic for about 3 minutes until softened and fragrant.
Tip: This releases the flavors that will season your sausage filling.
- 3
Add the ground sausage meat to the pan, breaking it up as it cooks, until it's completely browned, about 5 minutes.
Tip: Don't skip browning the meat, it adds depth and removes excess moisture.
- 4
Stir in the chili flakes, paprika, salt, pepper, and breadcrumbs. Mix well and cook for another minute. Remove from heat and let cool for 5 minutes.
Tip: The breadcrumbs help bind the filling and prevent it from being too wet during baking.
- 5
Lay one pastry sheet on your work surface and spread half the sausage mixture in a thick line along one long edge, leaving a 2 centimeter border.
Tip: Don't overfill or the pastry will burst open as it bakes.
- 6
Roll the pastry tightly around the filling, then cut into 8 equal pieces. Place seam side down on your prepared tray. Repeat with the second pastry sheet and remaining filling.
Tip: Cutting with a sharp knife prevents the pastry from tearing.
- 7
Brush the top of each roll with beaten egg, then bake for 25 to 30 minutes until golden brown and puffed.
Tip: The egg wash gives them a beautiful golden finish and helps them brown evenly.
- 8
Let cool for 5 minutes on the tray before serving warm or at room temperature.
Tip: They firm up slightly as they cool, making them easier to handle.
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