Air fryer recipe · Snacks
Flaky Sausage Rolls
Buttery puff pastry hugging herby sausage that puffs up shatter-crisp in minutes.
- 24 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 15kcal
- 1.2 gprotein
- 0.4 gcarbs
- 0.9 gfat
- 0.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Puff pastry sheet320 g
- Pork sausage meat350 g
- Dijon mustard1 tbsp
- Egg, beaten1
- Fennel seeds1 tsp
Method
Season the filling
Mix the sausage meat with the crushed fennel seeds, salt and pepper until evenly seasoned. Roll it into one long, even sausage shape on a floured surface so it sits neatly along the pastry later.
Build the roll
Cut the pastry into two long strips and brush a line of Dijon down the centre of each. Lay the meat on top, then fold the pastry over it and seal the long edge by pressing firmly with a fork.
Cut and glaze
Slice each long roll into pieces about five centimetres long. Brush every piece all over with beaten egg for a golden shine, then snip two small vents in the top so steam can escape as they bake.
Chill briefly
Rest the rolls in the fridge for ten minutes so the butter in the pastry firms up again. Chilled pastry puffs into crisp, separate layers rather than melting into a greasy, flat crust.
Air-fry until puffed
Arrange the rolls with space between each and cook at 190C for 18 min until the pastry is deep golden and the pork is cooked through with no pink in the centre. Cool for a couple of minutes so the filling settles.
