Apricot Sausage Rolls With Puff Pastry
Looking for a unique flavour twist on a traditional recipe? These fruity apricot sausage rolls are easy to make, packed with flavour and can be frozen too! Perfect for snacks, lunchboxes and parties and can be eaten hot or cold.
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
15 MINUTES
Cook Time:
25 MINUTES
What Makes This Recipe Great
The sweet dried apricots paired with savoury sausage meat create a unique flavour contrast that makes these stand out from traditional sausage roll recipes.
You can prepare these rolls in advance and freeze them before baking. Simply pop them in the oven when you’re ready for a quick snack or starter.
If you have any rolls left, you can eat them cold for a tasty snack, perfect for lunchboxes or picnics.
Sausage rolls are such a staple in British cuisine, but they don’t have to be bland and boring. Apricot sausage rolls combine sweet with savoury to create a uniquely flavoured puff pastry treat that you can serve for buffets, afternoon tea or after-school snacks.
Eaten hot or cold, they’re easy to make with only simple ingredients. You can even make a big batch and freeze them too. What’s more, there’s no need to defrost them before baking, simply brush with egg, extend the cooking time and bake until crispy, puffed and golden brown.
We have infused the apricot flavours by using not only dried apricots, but apricot jam too! Yet, they’re still very quick to prepare.
Despite tasting extra special, apricot sausage rolls are budget-friendly using affordable ingredients that are easy to find in most supermarkets. So, you can make a delicious snack from scratch for the family that’s a little friendlier on the wallet and tastes better than the shop-bought equivalents.
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Equipment Needed:
- Baking Tray: Line a baking tray or sheet with parchment paper/baking paper and choose one large enough to allow space between the sausage rolls or cook in batches.
- Large Mixing Bowl: For combining the sausage meat and other filling ingredients.
- Rolling Pin: To roll out the puff pastry to the desired thickness.
- Knife or Pizza Cutter: To cut the puff pastry and sausage rolls.
- Fork: To crimp the edges of the pastry for sealing.
- Pastry Brush: To brush the beaten egg onto the pastry and optionally on top of the rolls.
- Wire Rack: A wire cooling rack allow air to circulate around the sausage rolls after baking, preventing them turning soggy or greasy on the bottom.
Ingredients:
- Puff Pastry: Keep the puff pastry cold and don’t overwork it. You’ll achieve a flakier texture if you bake the apricot sausage rolls chilled.
- Sausage Meat: Use a good quality sausage meat for the best results.
- Dried Apricots: Don’t substitute with fresh apricots as they contain too much liquid and will make everything soggy.
- Dried Thyme: You can also use fresh thyme, just use a little more as the flavour is less concentrated.
- Breadcrumbs: Making breadcrumbs at home from some stale bread works best.
- Sea Salt and Black Pepper: Season the meat for the best flavour but do check that the sausage meat isn’t already seasoned before adding more.
- Apricot Jam: Smooth apricot jam works best.
- Egg: Used for brushing the pastry, giving it a golden colour and shine once baked, as well as helping to seal the pastry edges. Use a chilled egg to keep everything cold.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions:
- Sausage Meat:
- Ground Meat: Use ground pork, beef, chicken, or turkey as a substitute; season well.
- Vegetarian Sausage: For a plant-based option, use meat alternatives.
- Sausages: You can use the meat from sausages, just peel the casing away first.
- Dried Thyme:
- Other Herbs: Oregano, sage, or rosemary can also work well.
- Black Onion Seeds:
- Other seeds like poppy seeds, whole cumin seeds or sesame seeds can be used.
Smart Shortcuts:
In a rush and need to take some shortcuts with this recipe? Here’s some ideas:
Pre-rolled Puff Pastry: Purchase ready-rolled puff pastry from the supermarket instead of rolling your own. This saves some prep time.
Step-By-Step Guide – How To Make Apricot Sausage Rolls
Prep-Ahead Time Saving Tips for Apricot Sausage Rolls
Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:
TOTAL TIME SAVED:
15 MINUTES
Mix the Filling (Save 10 minutes): Combine the sausage meat, chopped apricots, thyme, breadcrumbs, salt, and pepper ahead of time. Store the mixture in an airtight container in the fridge. This allows the flavours to meld together and saves time during assembly.
Roll Out the Pastry (Save 5 minutes): If using a block of puff pastry, roll it out and cut it into rectangles in advance. Keep the cut pastry sheets wrapped in plastic wrap in the refrigerator to prevent drying out.
Frequently Asked Questions
The sausage rolls are done when the pastry is golden brown and puffed, and the filling reaches an internal temperature of 75°C (165°F).
Brushing the pastry with beaten egg helps achieve a beautiful golden-brown colour on the pastry and gives it a nice sheen.
Make sure to keep the puff pastry cold until you’re ready to use it. If the pastry warms up too much while rolling or shaping, it may not puff up as well when baked.
Mastering This Recipe – Expert Tips
- Chill the Ingredients: Keep the sausage meat and puff pastry cold until you’re ready to use them. This helps the pastry puff up nicely in the oven. You can even chill the mixing bowl for the sausage filling.
- Don’t Overwork the Pastry: When rolling out the puff pastry, handle it as little as possible to prevent it from becoming tough. The less you work the dough, the flakier the final product will be.
- Let Them Cool Slightly: Allow the sausage rolls to cool for a few minutes on a wire rack after baking. This helps prevent sogginess and allows steam to escape.
Storage
Storage:
- Baked Sausage Rolls: Store in an airtight container at room temperature for up to 2 days. If you prefer them to stay crisp, keep them uncovered in a cool, dry place for the first day, then transfer to an airtight container.
- Unbaked Sausage Rolls: Wrap the unbaked rolls tightly in plastic wrap and store in the fridge for up to 24 hours before baking.
Reheating:
- To reheat baked sausage rolls, place them in a preheated oven at 180°C (350°F) for about 10-15 minutes or until heated through. This helps maintain the pastry’s crispiness.
- Alternatively, you can microwave them for 30-60 seconds, but this may make the pastry softer.
Freezing:
- Baked Sausage Rolls: I would recommend only freezing unbaked sausage rolls for the best results.
- Unbaked Sausage Rolls: To freeze unbaked sausage rolls, place them on a baking sheet in a single layer until frozen solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months as well. You can cook them straight from frozen, just add some cooking time.
Apricot Sausage Rolls With Puff Pastry
Ingredients
- 320 g Puff Pastry
- 40 g Sausage Meat
- 50 g Dried Apricots, chopped
- 1 tsp Dried Thyme
- 2 tbsp Breadcrumbs
- 0.5 tsp Sea Salt
- 1 tsp Black Pepper
- 100 g Apricot Jam
- 1 Egg, beaten
- 1 tbsp Black Onion Seeds For Topping, optional
Instructions
- Preheat the oven to 200°C (180°C fan) or 400°F. Line a baking tray with parchment paper.
- In a bowl, mix together sausage meat, chopped apricots, thyme, and breadcrumbs. Season with salt and pepper, and combine well.
- On a lightly floured surface, roll out the puff pastry to about 3mm thick. Cut it into two long rectangles. If easier, you can roll the puff pastry out in portions.
- Spoon a thin layer of apricot jam on top of the pastry, leaving a gap at each side.
- Divide the sausage mixture in half and shape each portion into a long log. Place each sausage log along the centre of the puff pastry rectangles on top of the jam.
- Brush the edges of the pastry with a little beaten egg. Fold the pastry over the sausage mixture and press the edges to seal. Use a fork to seal the edges together underneath.
- Cut each long sausage roll into smaller pieces, about 4-5 cm each. Place them seam-side down on the prepared baking tray. Leave space in between each one to allow for expansion.
- Score the top of each sausage rolls with a few diagonal lines then brush the tops of the sausage rolls with the beaten egg. Optionally, sprinkle with black onion seeds.
- Bake for 25-30 minutes, or until the pastry is golden brown and puffed, and the sausage filling is cooked through.
- Let the sausage rolls cool slightly on a wire rack before serving.
Recipe Notes
- Make sure all ingredients are chilled before use for the best results. Don’t allow the pastry to get too warm before baking.
- Store at room temperature in an airtight container for 2 days. Alternatively, you can freeze them unbaked for up to 3 months.
