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Pioneer Woman Mini Sausage Rolls

Pioneer Woman Mini Sausage Rolls - recipe card
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These mini sausage rolls feature a savory, herb-infused turkey and chicken sausage wrapped in flaky, buttery puff pastry. Each bite offers a crisp exterior and juicy, aromatic filling, perfect as a party snack or hearty appetizer.

Ingredients

Scale
  • 1 lb ground turkey (93% lean)
  • 1/2 lb ground chicken (extra lean)
  • 1/4 cup panko breadcrumbs
  • 1 large egg (for filling), lightly beaten
  • 1/4 cup onion, finely minced (about 1/2 small onion)
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp dried thyme
  • 1 tsp ground sage
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1 sheet puff pastry (9×14 inches, half of a 17.3 oz box), thawed but cold
  • 1 large egg (for egg wash)
  • 1 tbsp whole milk

Instructions

  1. Preheat your oven to 400°F / 204°C. Line a large baking sheet with parchment paper or a silicone mat to prevent sticking and promote even browning.
  2. In a large mixing bowl, combine the ground turkey, ground chicken, panko, beaten egg, minced onion, garlic, parsley, thyme, sage, salt, and pepper. Use your hands or a rubber spatula to gently mix until just combined, being careful not to overwork the meat—this keeps the filling tender rather than dense.
  3. Lightly flour a clean work surface. Unfold the puff pastry sheet and gently roll it out to a 10×15-inch rectangle, smoothing any seams. If the pastry becomes too warm, place it in the refrigerator for 5 minutes to keep it cold—cold pastry yields flakier layers.
  4. Divide the sausage mixture into two equal portions. Shape each into a log about 15 inches long and 3/4 inch in diameter. Place one log along the long edge of the puff pastry, about 1 inch from the edge. Repeat with the second log on the opposite long edge, leaving a 1-inch gap between the two logs.
  5. Fold the pastry over each log, meeting in the center, and press the edges firmly to seal. The logs will be parallel with a seam in the middle. Flip the entire roll so the seam faces down, then use a sharp knife to cut into 1.5-inch pieces. You should get about 20 mini rolls total from the two logs.
  6. Arrange the mini rolls, seam-side down, on the prepared baking sheet, spacing them about 1 inch apart. This ensures even heat circulation and prevents steaming.
  7. In a small bowl, whisk together the remaining egg and milk until smooth. Brush a thin, even layer of egg wash over each roll’s top and sides. This will give them a glossy, golden-brown finish. For extra shine, apply a second coat after the first has set for a minute.
  8. Bake in the preheated oven for 20 to 25 minutes, until the pastry is puffed and deep golden brown, and an instant-read thermometer inserted into the center of a roll reads 165°F / 74°C. Rotate the pan halfway through baking for even color.
  9. Remove the baking sheet from the oven and let the sausage rolls cool on the pan for 5 minutes. Then transfer to a wire rack to cool for an additional 5 to 10 minutes before serving. This resting period allows the juices to redistribute and the pastry to set, preventing a soggy bite.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. To freeze, place baked and cooled rolls on a baking sheet in a single layer; freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen or refrigerated in a 350°F / 177°C oven for 8 to 10 minutes on a lined baking sheet until crisp and hot. Microwaving will soften the pastry, so it’s not recommended.

Nutrition

Keywords: mini sausage rolls, Pioneer Woman, turkey sausage rolls, chicken sausage rolls, puff pastry appetizer, party snacks, British-inspired, easy appetizer, herbed sausage rolls, baked pastry rolls

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-mini-sausage-rolls/