Description
Delicious turkey sausage rolls wrapped in flaky puff pastry, perfect for snacks or appetizers.
Ingredients
Scale
- ½ tablespoon (7 ml) olive oil
- 100 g (3.5 oz) bacon
- ½ small onion, finely diced
- 1 cup finely chopped mushrooms
- 2 small cloves garlic, minced
- 1 tablespoon (14 g / ½ oz) butter, softened
- 500 g (1.1 lb) turkey mince (ground turkey)
- 2 tablespoons fresh herbs, finely chopped (suggested parsley and thyme)
- 1 cup dry breadcrumbs
- 4 square sheets puff pastry (store-bought)
- ½ cup plain flour (for dusting)
- 1 teaspoon salt
- ½ teaspoon pepper (freshly cracked recommended)
- ¼ teaspoon freshly grated nutmeg
- 1 egg yolk
- 2 teaspoons cream
- Sesame seeds (optional, for garnish)
Instructions
- Step 1: Preheat oven to 200°C (180°C fan) / 400°F. Line 2 baking trays with baking paper.
- Step 2: Heat olive oil in a dry frying pan or skillet over medium heat. Add the bacon, onion, mushrooms, and garlic. Sauté for about 5–7 minutes until softened and fragrant. Remove from heat and allow the mixture to cool slightly.
- Step 3: Transfer the hot bacon mixture to a large mixing bowl. Add the softened butter and mix well to melt and combine the ingredients.
- Step 4: Add the turkey mince, chopped fresh herbs, dry breadcrumbs, salt, pepper, and freshly grated nutmeg to the bacon mixture. Mix thoroughly by hand to combine evenly without overworking the meat.
- Step 5: Set up your workstation with the puff pastry sheets and flour for dusting to prevent stickiness. Lightly dust your working surface and roll ⅓ cup of the filling into a log shape. Place this log along one half of a sheet of puff pastry, leaving space around the edges.
- Step 6: Cut away the other half of the pastry sheet and fold the pastry over the filling. Press down all along the three joined edges using a fork to seal the pastry completely, preventing filling leakage during baking.
- Step 7: Repeat with remaining filling and pastry sheets to make approximately 40 sausage rolls.
- Step 8: Mix the egg yolk with the cream. Use a brush to lightly coat the tops of each sausage roll with this mixture. Optionally, sprinkle sesame seeds on top to add crunch and visual appeal.
- Step 9: Bake in the preheated oven for 20–23 minutes or until the sausage rolls are light golden and crispy all over. Rotate trays halfway through baking to ensure even browning. A good aroma will signal they are ready. For a shinier finish, the egg wash can be applied again during the last 5 minutes of baking.
- Step 10: Transfer the baked sausage rolls to a wire rack and allow them to cool slightly to prevent sogginess and maintain their flaky texture. Serve warm.
Notes
- Room Temperature: Store turkey sausage rolls in an airtight container at room temperature for up to 2 days to maintain pastry crispness.
- Refrigeration: Store in an airtight container in the fridge for up to 5 days. Warm slightly before serving.
- Freezing: Wrap individual sausage rolls in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature before reheating.
- If filling is too moist, add 2 tablespoons of dry breadcrumbs to absorb excess moisture before rolling.
- Keep puff pastry chilled until just before rolling out for a flakier texture.
- If pastry edges do not seal properly, moisten edges with a small amount of water before pressing with a fork to prevent leaks.
- Check for golden color at 20 minutes. Rotate trays halfway through baking for even cooking.
- For a shiny finish, brush the pastry with the egg yolk and cream mixture 5 minutes before baking ends.
- Serve with steamed green beans or a fresh arugula salad.
- Pair with tzatziki, cranberry sauce, mustard, herb yogurt dip, balsamic glaze, or ginger soy sauce for additional flavor options.
- Include in a breakfast platter with scrambled eggs or in a brunch spread alongside biscuits and fruit.
- Use as filling for meat pies or savory pastries for a heartier meal.
Nutrition
- Serving Size: 1 sausage roll
- Calories: (Data not provided)
- Sugar: (Data not provided)
- Sodium: (Data not provided)
- Fat: (Data not provided)
- Saturated Fat: (Data not provided)
- Unsaturated Fat: (Data not provided)
- Trans Fat: (Data not provided)
- Carbohydrates: (Data not provided)
- Fiber: (Data not provided)
- Protein: (Data not provided)
- Cholesterol: (Data not provided)