Easy Sausage Puffs. Great to make ahead, freezer friendly, and just pop in the oven when you’re ready! Make them as big or small as you like, everyone always enjoys eating these!
Easy Sausage Puffs. So delicious!
Everybody knows what a Sausage Roll is, and this recipe shows you how to make them, but for a change, I thought we should make them in a different shape, and a little larger. They look lovely on a plate at a party, or great to have at a picnic or in a lunch box, or if you’re like me, you will eat them as soon as they come out of the oven, burning your tongue as you take a bite!
I like to eat mine with a blob of my favourite sweet Caribbean Pineapple or Mango Chutney, some like to use tomato ketchup, some like them on their own the choice is up to you! As for the pastry, I make my own, but of course, you can buy the ready-made pastry.
In this recipe, I have made my own pastry, from my flaky pastry recipe. However, I have tried making these using shop bought Puff Pastry and it works well. So you have options to make or to buy!
I have used my own homemade flaky pastry recipe. Don’t be frightened at the thought of making your own pastry! It’s a really simple recipe. This amount of pastry will make you about 14 sausage puffs.
If you have too much pastry, it will freeze nicely if wrapped in plastic wrap and a ziplock bag.
Ingredients:
The Pastry:
8 oz or 225 g defrosted flaky or puff pastry OR go to use my recipe for making your own homemade pastry dough with our delicious quick and easy flaky pastry recipe.
The Filling:
8 oz or 250 g Sausage Meat
*** If you can’t get hold of sausage meat, use ground meat but fry ground meat & seasonings off first. Sausage meat can go in the puffs raw.
A handful of fresh flat leaf parsley
Salt and pepper to taste
2 teaspoons Worcestershire Sauce
1 egg (for egg wash)
OPTIONS:
You can also add some grated cheese, chopped chillies, crushed garlic, sweetcorn or any other flavours you fancy to the sausage meat mix!
Instructions:
1. First, if you are making your own pastry, do that and let it rest in the fridge for 30 minutes.
2. Prepare all the ingredients. If you are adding extras like parsley, cheese etc chop and grate what you need.
3. Once you’ve done that, add all your ingredients together and mix in well. I use my hand to mix everything together. I added sweetcorn and some fresh herbs to the mix too!
4. Get your flaky pastry out of the fridge, roll the pastry out until 3-4 mm in thickness. You want to be able to cut roughly 12-14 pieces of 3-inch squares from your pastry. Preheat your oven to 220C, Gas 7, 425F
5. Once rolled, use a sharp knife and cut squares, measuring 3 inches by 3 inches and place on a baking tray.
6. Use a spoon and place some filling in the middle of each square, be careful not to let any filling go on the edges.
7. Brush the edges with some beaten egg.
8. Fold the pastry over and use the back of a fork to push along the edges to seal. Please note you can make whatever shapes you want!
9. Use a sharp knife or scissors to make a little cross on the tops of all the puffs (to let the steam out and keep the pastry crispy)
10. Brush all over with beaten egg
11. Place in the oven for 15 minutes. or until golden brown. This photo below was smaller puffs I made for a party and simply cut into bite-sized pieces.
When done, place on a cooling rack and eat when warm. They are nicer just warm than Piping hot! Serve as they are or with a nice little salad for a light lunch or supper.
We’d love to hear from you and what you thought of our sausage puffs recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here are a few more recipes for you to enjoy!
- 8 oz or 225 g defrosted flaky or puff pastry OR go to use my recipe for making Flaky Pastry
- 8 oz or 250 g Sausage Meat
- t *** If you can' get hold of sausage meat use ground meat but fry ground meat & seasonings off first. Sausage meat can go in the puffs raw.
- Handful of fresh flat leaf parsley
- Salt and pepper to taste
- 2 teaspoons Worcestershire Sauce
- 1 egg for egg wash
-
First, if you are making your own pastry, do that and let it rest in the fridge for 30 minutes.
-
Prepare all the ingredients. If you are adding extras like parsley, cheese etc chop and grate what you need.
-
Once you've done that, add all your ingredients together and mix in well. I use my hand to mix everything together.
-
Get your flaky pastry out of the fridge, roll the pastry out until 3-4 mm in thickness. You want to be able to cut roughly 12-14 pieces of 3 inch squares from your pastry. Preheat your oven to 220C, Gas 7, 425F
-
Once rolled, use a sharp knife and cut squares, measuring 3 inches by 3 inches and place on a baking tray.
-
Use a spoon and place some filling in the middle of each square, be careful not to let any filling go on the edges. Brush the edges with some beaten egg.
-
Fold the pastry over and use the back of a fork to push along the edges to seal. Please note you can make whatever shapes you want!
-
Use a sharp knife or scissors to make a little cross on the tops of all the puffs (to let the steam out and keep the pastry crispy)
-
Brush all over with beaten egg. Place in the oven for 15 minutes. or until golden brown.
-
When done, place on a cooling rack and eat when warm. They are nicer just warm than Piping hot!
Susan
Can you freeze these?
Lovefoodies
Hi Susan, yes indeed! You can freeze before or after baking. I always freeze before baking, and then pop them on a baking sheet, brush with egg and bake so the pastry stays nice and crisp.
Hope that helps!
Sarah
How would I go about making them with Filo dough? I bought that insead of the puff pastry because they were out
lovefoodies
Hi Sarah, Filo dough is no problem at all. If you cut to the same size as the recipe, but make 3 layers of pastry stacked on top of each other, with a bit of melted butter brushed on the pastry inbetween the layers, then I suggest to fold the pastry over the filling, and have the seam underneath so it is touching the baking tray.
I suggest 3 layers because it is super thin pastry and 1 layer will not be strong enough to hold the filling.
Also, a tip, when working with filo pastry, keep the pastry covered with a clean damp tea towel if you are not using it immediately because it dries very fast and will become brittle.
Cook times should be the same, no need to brush the tops with egg as the butter from the underside will come through and give your pastry a nice coloring!
I hope that helps!
Bobbie Stamper
what is flaky pastry? phyllo dough? crescet roll dough?
lovefoodies
Hi Bobbie,
Flaky pastry is similar to puff pastry, only much easier to make. It contains quite a high amount of butter which helps make the ‘flaky or puffed’ effect when it is baking, unlike phyllo which is no fat content, but to make layers you would normally stack the pastry sheets on top of each other. (you could also make the sausage rolls using phyllo pastry too!) and crescent roll dough is more like a bread dough which contains yeast, and not a pastry. I hope this helps! Please do pop over and take a look at my flaky pastry recipe to get more of an idea of how to make it and also at the end of the recipe I have put some pictures of other goodies which use flaky pastry. This is the recipe here https://lovefoodies.com/quick-and-easy-flaky-pastry.html#.VChdf_mSzhQ
Please do shout up if you have any more questions and I’ll be happy to help!
Nanny Pat
Tessa, I cannot even find the “print friendly” on this recipe…UGH…<3 Nanny Pat
lovefoodies
Pat, the Print Friendly button is located in TWO places on every page on the website, first, Top Far left of every page, you will see a button which says ‘Print Friendly’. 2nd, Far left again of everypage, there is a row of vertical icons, click the RED PLUS to reveal a whole range of choices, and again, there you will find several options for print, print friendly, etc etc. This is on every page, and hasn’t changed since you last printed Pat!!! If you are using your iPad, it may be that the buttons are located at the bottom of your screen so check there too, but they are in the same place as when you printed your recipes out the other day. The buttons don’t move!