Puff Pastry Sausage Roll Bites

Puff Pastry Pork Roll on a White Platter

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These savory rolls can be served for brunch, lunch, dinner, or as an appetizer!


  • 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


  1. Preheat oven to 400 degrees. Cover baking sheet with parchment paper.
  2. Brown the pork in a large skillet over medium heat.
  3. When almost fully browned, add the onion and cook until soft.
  4. Reduce the heat to low and add the garlic.  Cook for 1 minute while stirring.
  5. Remove from heat and drain any excess grease into plastic container and discard.
  6. Stir in breadcrumbs, Dijon mustard, parsley, salt, and pepper.  Allow to cool for 15 minutes.
  7. Stir in egg and egg yolk. Mix remaining egg white with water in separate bowl.
  8. Lay puff pastry sheets on a lightly floured surface.
  9. Using a pizza cutter, cut sheets in half.
  10. Make a line of the sausage mixture down the length of the pastry puff leaving about 1 inch on both sides.
  11. Brush the length of the pastry that you are going to fold to with egg wash.
  12. Bring the dough up and over the sausage mixture. Fold down to seal the puff pastry.
  13. Brush tops and sides with egg wash.
  14. Cut into equal sections that are about 1 – 1.5 inches wide.
  15. Bake for 18-20 minutes or until golden brown.

Note: For ground pork, cook until a meat thermometer reads 160 degrees F.


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.