Puff Pastry Sausage Roll Bites
These savory rolls can be served for brunch, lunch, dinner, or as an appetizer!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 15-20 sausage rolls 1x
Ingredients
Scale
- 1 refrigerated puff pastry sheet
- 1 lb ground pork
- 1/2 onion, finely chopped
- 1/2 cup breadcrumbs
- 1 tablespoon Dijon mustard
- 1 tablespoon dried parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 2 eggs
- 1/2 tablespoon cold water
Instructions
- Preheat oven to 400 degrees. Cover baking sheet with parchment paper.
- Brown the pork in a large skillet over medium heat.
- When almost fully browned, add the onion and cook until soft.
- Reduce the heat to low and add the garlic. Cook for 1 minute while stirring.
- Remove from heat and drain any excess grease into plastic container and discard.
- Stir in breadcrumbs, Dijon mustard, parsley, salt, and pepper. Allow to cool for 15 minutes.
- Stir in egg and egg yolk. Mix remaining egg white with water in separate bowl.
- Lay puff pastry sheets on a lightly floured surface.
- Using a pizza cutter, cut sheets in half.
- Make a line of the sausage mixture down the length of the pastry puff leaving about 1 inch on both sides.
- Brush the length of the pastry that you are going to fold to with egg wash.
- Bring the dough up and over the sausage mixture. Fold down to seal the puff pastry.
- Brush tops and sides with egg wash.
- Cut into equal sections that are about 1 – 1.5 inches wide.
- Bake for 18-20 minutes or until golden brown.
Note: For ground pork, cook until a meat thermometer reads 160 degrees F.
Notes
Never drain excess grease from the skillet directly down a drain, which can cause expensive plumbing damage. Instead, drain into a small plastic cup with a lid and throw away. I reuse cream cheese or sour cream containers.