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French Onion Sausage Rolls Recipe

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4.8 from 65 reviews

Savory French Onion Sausage Rolls combine flavorful pork mince seasoned with French onion soup mix, ketchup, Worcestershire sauce, and herbs, all wrapped in flaky puff pastry with a cheesy center. Perfect for a hearty snack or appetizer, these rolls are golden baked to perfection and offer a delicious twist on classic sausage rolls.

Ingredients

Meat Mixture

  • 1 lb (450g) pork mince (ground pork)
  • 1 packet French onion soup mix or 1 cup sautéed onions + 1 tsp onion powder
  • 1 tbsp tomato ketchup
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • Freshly cracked black pepper, to taste
  • Fresh herbs (thyme, rosemary, parsley), chopped – half for meat mixture
  • Chili flakes (optional, for heat)

Pastry and Assembly

  • 2 sheets puff pastry, thawed if frozen
  • Cheese (cheddar or mozzarella), grated or sliced
  • 1 egg + 1 tbsp milk, for egg wash

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare Meat Mixture: In a large bowl, combine the pork mince, French onion soup mix (or sautéed onions plus onion powder), tomato ketchup, Worcestershire sauce, Dijon mustard, freshly cracked black pepper, half of the chopped fresh herbs, and chili flakes if using. Mix thoroughly until evenly combined to build a rich, savory flavor base.
  3. Assemble Sausage Rolls: On a lightly floured surface, unroll one sheet of puff pastry. Spoon the meat mixture into a long log along one of the long edges of the pastry, leaving about a 1/2-inch border free from filling to help with sealing. Place a strip of grated or sliced cheese on top of the meat filling to add gooey richness.
  4. Roll and Seal: Carefully roll the pastry over the filling to encase it completely, then pinch the seam closed securely to prevent the filling from leaking during baking. Repeat this process with the second sheet of pastry and remaining filling and cheese.
  5. Cut and Prepare for Baking: Using a sharp knife, cut each rolled log into 6–8 even pieces, depending on desired size. Place each piece seam-side down on the prepared baking tray to help maintain shape during cooking.
  6. Apply Egg Wash: In a small bowl, whisk together the egg and milk to create an egg wash. Brush this evenly over the tops of the pastry rolls; this will give them a lovely golden-brown color once baked.
  7. Bake: Bake in the preheated oven for 20–25 minutes until the pastry is golden brown and crisp, and the meat filling is cooked through. Remove from oven and allow to cool slightly before serving.

Notes

  • Using sautéed onions instead of French onion soup mix adds a fresher, more natural flavor.
  • Ensure puff pastry is well chilled before baking for optimal flakiness.
  • Feel free to adjust the herbs and chili flakes to suit your taste preferences.
  • Serve warm with mustard or your favorite dipping sauce for enhanced flavor.
  • These sausage rolls can be frozen before baking; bake straight from frozen by adding a few extra minutes to cooking time.

Find it online: https://oliviabakes.com/french-onion-sausage-rolls-recipe/