Homemade Cocktail Sausage Rolls...

 

Good ol' oven-baked sausage rolls without any sausage. Homemade meat filling with ground chicken, minced onions and celery, garlic, salt and pepper, Kashmiri chili spice and a few dollops of my favourite Polish hot mustard by Babci (I get it at Freshco near me). So savoury flavourful and gives more than a spicy kick added to the filling and as the dip! This is the secret to a lot of my marinades and sauces 🤗. I made it super easy by using ready prepared puff pastry and brushing the tops with beaten egg, sprinkling sesame seeds and dried parsley before baking.

Homemade Cocktail Sausage Rolls 

Makes 24 bites

1/2 Tbsp olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 celery stalk , finely chopped
1 lb ground chicken, or ground pork (medium)

2 Tbsp. Dijon or other mustard

1/2 tsp salt
Ground black pepper, to taste

1/4 tsp. cayenne or kashmiri chili
1/2 cup panko breadcrumbs
1 egg, beaten and divided

2 sheets puff pastry , thawed then each cut into half

Sesame seeds or chopped parsley for sprinkling

Super flavourful and gives a good kick!

Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for two minutes.

Transfer to a bowl and allow to cool for 10 minutes. Add pork and remaining ingredients; mix well.

Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge. Take 1/4 of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.

Brush edge of pastry with egg. Then roll up, finishing with the seam side down.

Preheat oven to 350F. 

Cut each log into 6 or 4 equal lengths, depending if you want cocktail or regular size. Brush with remaining beaten egg and sprinkle with sesame seeds or finely chopped parsley.

Place on a baking tray lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes or until the pastry is deep golden brown. 

Cool slightly on trays. Serve hot or warm.

Just the perfect little flaky tender snack anytime!

We served it with more Babci mustard as a dip.

Crispy flaky exterior, tender flavourful interior

Homemade Cocktail Sausage Rolls (full recipe)

Makes 24 bites

1/2 Tbsp olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 celery stalk , finely chopped
1 lb ground chicken, or ground pork (medium)

2 Tbsp. Dijon or other mustard

1/2 tsp salt
Ground black pepper, to taste

1/4 tsp. cayenne or kashmiri chili
1/2 cup panko breadcrumbs
1 egg, beaten and divided

2 sheets puff pastry , thawed then each cut into half

Sesame seeds or chopped parsley for sprinkling

Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for two minutes.

Transfer to a bowl and allow to cool for 10 minutes.
Add pork and remaining ingredients; mix well.

Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge. Take 1/4 of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.

Brush edge of pastry with egg. Then roll up, finishing with the seam side down.

Preheat oven to 350F. 

Cut each log into 6 or 4 equal lengths, depending if you want cocktail or regular size. Brush with remaining beaten egg and sprinkle with sesame seeds or finely chopped parsley.

Place on a baking tray lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes or until the pastry is deep golden brown. 

Cool slightly on trays. Serve hot or warm.

TIP: add chopped bacon to cook with the onion, garlic and celery mixture, for smokiness and extra flavour.