Golden Puff Pastry Sausage Swirls
These delightful Golden Puff Pastry Sausage Swirls are a beloved appetizer originating from Australia, introduced by English settlers. Celebrated for their flaky layers and savory sausage filling, they are perfect for gatherings or game days. While the classic recipe is enticing on its own, feel free to get creative with added herbs or spices to elevate the flavor profile. However, sometimes, the simplicity of golden pastry and succulent sausage is just what you need. Easy to prepare with store-bought frozen puff pastry, these swirls will impress your guests and have them coming back for more!
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
puff pastry
7 ounces (1 sheet, thawed if frozen)
bulk sausage
8 ounces (uncooked)
flour
as needed (for dusting)
milk
as needed (for glazing)
Instructions
1
Preheat the oven to 400°F (200°C).
2
On a lightly floured surface, roll out the puff pastry into a thin rectangle, then cut it lengthwise into two equal strips.
3
Divide the sausage into two equal portions, dust each with a little flour to prevent sticking, and roll them into long logs that match the length of the pastry strips.
4
Place each sausage log in the center of the corresponding pastry strip, ensuring there's enough space to seal the edges.
5
Brush the edges of each pastry with a thin layer of milk to create a seal, then fold the pastry over the sausage and press to seal.
6
Gently brush the top of each pastry roll with milk for a golden finish.
7
Slice each roll into 1 to 2-inch rounds and place them on a lined baking sheet, spacing them out to allow room for puffing.
8
Bake in the preheated oven for 15 minutes, then reduce the heat to 350°F (175°C) and continue baking for an additional 10 to 15 minutes, or until the pastries are puffed and golden brown.
9
Remove from the oven and let them cool slightly before serving. Enjoy your delicious sausage swirls!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Golden Puff Pastry Sausage Swirls?
They are a savory appetizer consisting of flaky puff pastry wrapped around succulent sausage meat, often served at gatherings or game days.
Where did Golden Puff Pastry Sausage Swirls originate?
These sausage swirls originate from Australia, having been introduced by English settlers.
How many ingredients are required for this recipe?
This recipe requires 4 main ingredients: puff pastry, bulk sausage, flour, and milk.
What type of pastry should I use?
The recipe calls for one 7-ounce sheet of puff pastry, which can be store-bought and frozen.
Do I need to thaw the puff pastry before using it?
Yes, if you are using frozen puff pastry, it should be thawed before you begin the preparation.
What kind of sausage is best for these swirls?
The recipe specifies using 8 ounces of uncooked bulk sausage.
At what temperature should I preheat the oven?
The oven should be preheated to 400°F (200°C) before baking.
Why is flour used in this recipe?
Flour is used for dusting the rolling surface and the sausage logs to prevent them from sticking.
How do I prepare the sausage for the pastry?
Divide the sausage into two equal portions and roll them into long logs that match the length of your pastry strips.
What is the purpose of brushing milk on the pastry?
Milk is used both to seal the edges of the pastry and to glaze the top for a beautiful golden finish.
How thick should I slice the sausage rolls?
You should slice each roll into rounds that are approximately 1 to 2 inches thick.
How long do the sausage swirls need to bake?
They bake for 15 minutes at 400°F, followed by another 10 to 15 minutes at 350°F.
Why is the oven temperature reduced during baking?
The temperature is reduced to 350°F to ensure the pastry puffs and browns perfectly while the sausage cooks through.
Can I customize the flavor of the sausage filling?
Yes, you can get creative by adding your choice of herbs or spices to the sausage meat to elevate the flavor profile.
Are these sausage swirls suitable for parties?
Absolutely, they are described as a beloved appetizer perfect for gatherings, parties, and finger food.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and is designed to be simple enough for beginners.
What should the final texture of the pastry be?
The final pastry should be flaky, puffed, and golden brown.
Do I need to cook the sausage before putting it in the pastry?
No, the recipe uses uncooked bulk sausage which cooks inside the oven while the pastry bakes.
How should I arrange the swirls on the baking sheet?
Place them on a lined baking sheet with enough space between them to allow for the pastry to puff up.
Should I let them cool before serving?
Yes, it is recommended to let the swirls cool slightly before serving them to your guests.
What category of food does this recipe fall into?
This recipe is categorized as an appetizer, snack, and finger food.
Can I use link sausages instead of bulk sausage?
While the recipe calls for bulk sausage, you can use link sausages if you remove the meat from the casings first.
What makes this an Australian style dish?
It is a classic Australian appetizer inspired by English culinary traditions brought over by settlers.
Can I double this recipe for a larger crowd?
Yes, you can easily double the ingredients to make more swirls, as they are ideal for large groups.
Do I need any special equipment?
You only need standard kitchen items: an oven, a baking sheet, a rolling pin (or similar), and a pastry brush.
How do I prevent the pastry from sticking to my counter?
Lightly flour your work surface before rolling out the puff pastry.
What if I don't have milk for the glaze?
An egg wash (beaten egg) can be a common substitute for milk to achieve a golden color, though the recipe specifies milk.
How many pastry strips are made from one sheet?
The recipe instructs to cut one sheet of pastry lengthwise into two equal strips.
Are these swirls savory or sweet?
These are savory bites, focusing on the flavor of the sausage and the buttery pastry.
Can I store leftovers?
Yes, leftovers can be stored and reheated, though they are best served fresh and flaky from the oven.