Tested till perfect Puff Pastry Sausage Rolls
Puff Pastry Sausage Rolls
Photography by Matthew Kimura

Puff Pastry Sausage Rolls

These ever-popular sausage rolls are so easy to make and so delicious that you'll never want the store-bought variety again.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2005

Recipe4 out of 5 based on 70 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24


  • 2 2eggeggs
  • 8 oz 8ozsweet Italian sausage, casings removed
  • 1/4 cup 1/4cupfresh bread crumbs, toasted
  • 1/4 cup 1/4cupminced fresh parsley
  • 1/4 cup 1/4cupminced onion
  • 2 2cloves garlic, minced
  • 1/2 pkg (450 g pkg) 1/2pkg (450 g pkg)frozen all-butter puff pastry, thawed and chilled
  • 1 tbsp 1tbspDijon mustard
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Line baking sheet with parchment paper; set aside.

In bowl, beat 1 of the eggs until frothy; blend in sausage, bread crumbs, parsley, onion and garlic. Set aside.

On lightly floured surface, unroll pastry; cut crosswise into three 10- x 3-1/2-inch (25 x 9 cm) strips. Brush with mustard; spoon about one-third of the sausage mixture lengthwise down centre of each. Fold long sides over to cover filling and slightly overlap; press edge to seal.

Arrange rolls, seam side down, on prepared pan. Cover and freeze until firm, about 15 minutes. Cut each roll crosswise into 8 pieces; space about 1 inch (2.5 cm) apart. (Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Add 5 minutes to baking time.)

In small bowl, whisk remaining egg with 1 tbsp (15 mL) water; brush over rolls. Bake in 425°F (220°C) oven until puffed and golden, about 20 minutes.

Nutritional Information Per piece: about

cal 72 pro 3g total fat 5g sat. fat 2g
carb 4g fibre 0 chol 24mg sodium 109mg

% RDI:

calcium 1 iron 4 vit A 2 vit C 2
folate 2
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