Ingredients
• 1 pack puff pastry (thawed)
• 400–500 g sausage meat
(or sausages with skins removed)
• 1 small onion, very finely chopped (optional)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika or mixed herbs (optional)
• 1 egg, beaten (for egg wash)
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Instructions
1. Prepare the filling
• In a bowl, mix sausage meat with onion (if using), salt, pepper, garlic powder, and paprika.
2. Prepare pastry
• Roll out puff pastry slightly.
• Cut each sheet in half lengthwise.
3. Fill & roll
• Place a line of sausage meat along one edge of the pastry.
• Roll tightly to form a log.
• Seal the edge with a little beaten egg.
4. Cut
• Cut into desired sizes (mini or full-size rolls).
5. Egg wash
• Brush tops with beaten egg.
6. Air fry
• Preheat air fryer to 180°C / 360°F
• Place rolls seam-side down (don’t overcrowd).
• Cook for 12–15 minutes, turning halfway, until golden brown and cooked through.
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Tips for Perfect Sausage Rolls
✔ Don’t overfill or they may burst
✔ Chill rolls 10 minutes before cooking for sharper pastry
✔ Sprinkle sesame seeds or poppy seeds on top
✔ Freeze uncooked rolls and air fry straight from frozen (+3–4 mins)