📝 About This Recipe
A beloved British classic reimagined as the ultimate kid-friendly finger food, these sausage rolls feature juicy, seasoned meat wrapped in buttery, shattered-glass pastry. This recipe uses a secret touch of grated apple for natural sweetness and moisture, ensuring every bite is tender enough for little ones. Perfectly portable and irresistibly golden, they are the stars of any lunchbox or birthday party platter.
🥗 Ingredients
The Meat Filling
- 1 lb Ground Pork (Sausage Meat) (high-quality, chilled)
- 1/2 cup Gala or Fuji Apple (peeled and finely grated)
- 1/2 cup Panko Breadcrumbs (to absorb juices)
- 1 teaspoon Dried Parsley
- 1/2 teaspoon Onion Powder (for subtle flavor without chunks)
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper (finely ground)
The Pastry & Assembly
- 2 sheets Puff Pastry (thawed but very cold)
- 1 large Egg (beaten for egg wash)
- 1 tablespoon Milk (mixed with the egg)
- 1 tablespoon Sesame Seeds (optional garnish)
- 2 tablespoons All-purpose Flour (for dusting the work surface)
Creamy Dipping Sauce
- 1/4 cup Mayonnaise
- 1 tablespoon Yellow Mustard (mild for kids)
- 1 tablespoon Honey
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper to prevent sticking.
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2
In a large mixing bowl, combine the ground pork, grated apple, panko breadcrumbs, dried parsley, onion powder, garlic powder, salt, and pepper.
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3
Using clean hands, gently mix the meat filling until just combined. Avoid overworking the meat, which can make the rolls tough.
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4
Lightly flour your work surface and unfold the chilled puff pastry sheets. Cut each sheet in half lengthwise to create four long rectangles.
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5
Divide the meat mixture into four equal portions. Roll each portion into a long, thin log shape that matches the length of your pastry rectangles.
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6
Place one meat log down the center of each pastry rectangle.
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7
Brush one long edge of the pastry with the beaten egg-milk mixture; this acts as the 'glue' to keep your rolls closed.
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8
Fold the pastry over the meat, overlapping slightly on the egg-washed edge. Press down firmly or use a fork to crimp the seam shut.
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9
Turn the long rolls so the seam side is facing down on the cutting board.
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10
Using a sharp knife, cut each long log into 6 individual pieces (about 2 inches each). You should have 24 mini rolls in total.
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11
Place the rolls on the prepared baking sheets, leaving 1 inch of space between them. Brush the tops generously with the remaining egg wash.
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12
Use a knife to poke two small steam vents in the top of each roll, then sprinkle with sesame seeds if desired.
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13
Bake for 25-30 minutes, or until the pastry is deep golden brown and the meat is cooked through (internal temp of 160°F).
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14
While the rolls bake, whisk together the mayonnaise, mustard, and honey in a small bowl to create the dip.
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15
Let the rolls cool for at least 5-10 minutes before serving to children, as the steam inside can be very hot.
💡 Chef's Tips
Always keep your puff pastry as cold as possible; if it gets too soft, pop it in the fridge for 10 minutes before cutting. Squeeze the excess juice out of the grated apple before adding it to the meat to prevent 'soggy bottoms'. For a hidden veggie boost, you can add 1/4 cup of very finely grated carrots to the meat mixture. If you don't have ground pork, you can squeeze the meat out of high-quality mild breakfast sausages. To get a professional look, use a serrated knife and a sawing motion to cut the rolls without squishing the pastry.
🍽️ Serving Suggestions
Serve warm with the Honey-Mustard dip or classic tomato ketchup. Pair with crunchy carrot and cucumber sticks for a balanced kids' meal. Add a side of apple slices to complement the apple inside the sausage meat. These are excellent cold, making them perfect for school lunchboxes the next day. Serve alongside a small bowl of mild baked beans for a traditional British feel.