Ingredients
2 sheets puff pastry (about 1 lb / 455 g), thawed
6 sausages (about 2.2 lbs / 1 kg) — pork, chicken, turkey, or beef
½ cup fruit relish or jam (apricot, mango, cranberry, or tomato)
Water, for sealing
1 egg, beaten (optional, for egg wash)
Instructions
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Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
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Prepare pastry: Place the thawed puff pastry on a lightly floured surface and roll slightly to about ¼ inch thick. Cut each sheet in half.
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Add filling: Spread 1–2 tablespoons of fruit relish along one long edge of each pastry strip. Remove sausage casings and place the sausage meat on top of the spread.
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Roll & seal: Brush the opposite edge with water, then roll tightly over the sausage. Press to seal and place seam-side down. Cut each roll into 3–6 pieces.
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Bake: Transfer to the baking tray. Brush tops with egg wash and make 2 small slits on each roll. Bake for 20–25 minutes, or until golden and puffed.
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Serve: Let cool slightly and serve warm with your favorite dipping sauces.
Notes
- Spread options:
- Fig jam
- Mango chutney
- Cranberry relish
- Tomato or onion chutney
- Sweet chili sauce
- Tips:
- Use high-quality, well-seasoned sausages for the best taste.
- Don’t thaw frozen rolls before baking — this keeps the pastry crisp.
- If you like a richer finish, sprinkle sesame seeds or poppy seeds on top before baking.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Snack
- Cuisine: American / Australian / European