Sausage Puffs - Quick, Easy and Delicious! |
Sausage Puffs
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
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 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 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!
Servings: 12
The Pastry:
  • 8 oz or 225 g defrosted flaky or puff pastry OR go to use my recipe for making Flaky Pastry
The Filling:
  • 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
  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.
  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. Brush the edges with some beaten egg.
  7. 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!
  8. 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)
  9. Brush all over with beaten egg. Place in the oven for 15 minutes. or until golden brown.
  10. When done, place on a cooling rack and eat when warm. They are nicer just warm than Piping hot!