Sausage rolls with puff pastry
Flaky, golden homemade sausage rolls wrapped in puff pastry and seasoned with thyme. Easy to prepare and baked until crisp - perfect warm from the oven or enjoyed cold as a snack.
Updated : 17 November, 2025
Easy
About 20 min.
Ingredients
500 grams
Puff pastry
small handful
Flour
1
Eggs
8
Sausages
to taste
Salt
to taste
Ground black pepper
small handful
Thyme
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200°C.
Step 2
Roll the pastry out on a floured surface into a rectangle measuring roughly 48×32cm/19×12½in. Lightly bash the pastry with a rolling pin - unlike most puff pastry recipes, sausage rolls benefit from slightly reducing the rise, and this helps keep the layers from puffing too much.
Step 3
Cut the large pastry rectangle in half lengthways, then cut each of the two long pieces into 8 equal sections, giving you 16 rectangles in total.
Step 4
Brush one end of each rectangle with a little beaten egg. Place a piece of sausage at the opposite end, season the sausage with salt and freshly ground black pepper, and sprinkle with thyme leaves. Roll the pastry around the sausage to enclose it completely. Repeat with the remaining sausages and pastry rectangles.
Step 5
Place the prepared sausage rolls in the fridge for 20 minutes to allow the pastry to firm up. Once chilled, remove them from the fridge and score the tops with a sharp knife for decoration, or prick with a fork.
Step 6
Brush each sausage roll generously all over with the remaining beaten egg.
Step 7
Bake for 25-30 minutes, or until the pastry is crisp and golden-brown. Remove from the oven and let them cool slightly before serving. They are delicious warm, but also great eaten cold.
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