Ingredients
Scale
- 1 sheet pre-rolled puff pastry (thawed but cold)
- 1 lb high-quality pork sausage meat (or sausages with skins removed)
- 1 small onion, very finely grated
- 1 teaspoon dried sage or thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
- 1 tablespoon sesame seeds or poppy seeds (optional topping)
Instructions
- Step 1: Preparation
Lightly flour your work surface and unroll the puff pastry sheet. If you are using whole sausages, remove the skins and place the meat in a bowl. Mix the sausage meat with the grated onion, sage, garlic powder, salt, and pepper until well combined. Preheat your air fryer to 375°F (190°C) for about 3 minutes to ensure a crisp start. - Step 2: Assembly and Rolling
Cut the puff pastry sheet in half lengthwise to create two long rectangles. Divide the meat mixture into two equal portions. Shape each portion into a long log shape and place it down the center of each pastry rectangle. Brush one long edge of the pastry with the beaten egg wash. Fold the pastry over the meat and press the edges together to seal. You can use a fork to crimp the edges for a decorative look. - Step 3: Slicing and Glazing
Cut each long log into six equal pieces, giving you twelve rolls in total. Use a sharp knife to make two small diagonal slits on the top of each roll; this allows steam to escape during cooking. Brush the tops and sides of every roll generously with the remaining egg wash. Sprinkle with sesame seeds or poppy seeds if you desire extra crunch and visual appeal. - Step 4: Air Frying
Place the sausage rolls in the air fryer basket in a single layer, ensuring they are not touching so air can circulate. You may need to cook in batches depending on the size of your air fryer. Cook at 375°F (190°C) for 10 to 12 minutes, or until the pastry is puffed and deep golden brown and the meat is cooked through. Remove and let them rest on a wire rack for 5 minutes before serving.
- Cook Time: 27 minutes