Description
These French Onion Sausage Rolls are a perfect appetizer blending savory pork mince with rich French onion soup mix and a hint of spices, all encased in flaky puff pastry. Topped with a golden egg wash and melty cheese, these rolls are easy to prepare and bake to a deliciously crisp finish, ideal for sharing at gatherings or enjoying as a hearty snack.
Ingredients
Scale
Filling
- 500 g Pork Mince (Choose high-quality meat)
- 1 packet French Onion Soup Mix (Can substitute with sautéed onions)
- 2 tbsp Tomato Ketchup (Provides sweetness)
- 1 tbsp Worcestershire Sauce (Adds tanginess)
- 1 tbsp Dijon Mustard (Adds flavor)
- 1 tsp Freshly Cracked Black Pepper (Enhances seasoning)
- 1 tbsp Fresh Herbs (Thyme, Rosemary, Parsley) (Aromatic touch)
- 1 tsp Chili Flakes (For a hint of heat)
- 100 g Cheese (Cheddar or Mozzarella) (Adds creaminess)
Pastry & Topping
- 1 sheet Puff Pastry (Pre-made for convenience)
- 1 large Egg (For egg wash)
- 2 tbsp Milk (Enhances egg wash)
Instructions
- Preheat Oven: Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Filling: In a mixing bowl, combine the pork mince, French onion soup mix, tomato ketchup, Worcestershire sauce, Dijon mustard, freshly cracked black pepper, fresh herbs, chili flakes, and cheese. Mix thoroughly to blend all flavors evenly.
- Assemble Rolls: Roll out the puff pastry sheet and slice it in half lengthwise. Spoon the filling mixture along the edge of each pastry strip, then carefully roll the pastry over the filling. Seal the edges by pressing them together with a bit of water or egg wash to prevent the filling from leaking during baking.
- Apply Egg Wash: Beat the egg with the milk to create an egg wash. Brush this mixture generously over the tops of the pastry rolls to give them a glossy, golden finish when baked.
- Bake Rolls: Place the prepared sausage rolls on the lined baking tray, ensuring they are spaced apart. Bake in the preheated oven for 20–25 minutes or until the pastry is puffed up and golden brown.
- Cool and Serve: Remove the sausage rolls from the oven and allow them to cool slightly on a wire rack. Serve warm for the best taste and texture.
Notes
- You can substitute the French onion soup mix with sautéed onions if preferred.
- For spicier rolls, increase the amount of chili flakes or add a pinch of cayenne pepper to the filling.
- Leftover sausage rolls can be refrigerated and reheated in the oven to preserve flakiness.
- Use fresh herbs according to preference; rosemary and thyme complement the pork flavor well.
- Ensure pastry edges are well sealed to avoid filling leakage during baking.
