Craving those iconic, flaky, and buttery sausage rolls from Marks & Spencer? This copycat recipe recreates the magic at home with a golden, all-butter puff pastry wrapped around a savory, herby pork filling. It’s surprisingly simple to make, perfect for parties, picnics, or a comforting snack, and delivers that same satisfying crunch and juicy center every time.
Ingredients
- 1 sheet (about 10 x 15 inches / 25 x 38 cm) all-butter puff pastry, thawed if frozen (about 320 g / 11 oz)
- 1 lb (450 g) ground pork (not too lean, about 80/20)
- 1/2 cup (60 g) breadcrumbs (plain or panko)
- 1/4 cup (60 ml) cold water
- 1 small onion, finely grated (about 1/4 cup / 60 ml)
- 1 garlic clove, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/4 tsp ground nutmeg
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground pork, breadcrumbs, cold water, grated onion, garlic, salt, pepper, sage, thyme, and nutmeg. Mix with your hands until just combined—do not overmix, or the filling will be tough.
- On a lightly floured surface, roll out the puff pastry sheet slightly to even out the thickness, if needed. Cut the pastry lengthwise into two equal rectangles (about 5 inches / 12.5 cm wide each).
- Divide the pork mixture in half. Shape each half into a long log about 1.5 inches (4 cm) in diameter and place it along the center of each pastry rectangle.
- Brush one long edge of each pastry rectangle with beaten egg. Fold the other edge over the filling, pressing the edges together to seal. Crimp with a fork to ensure a tight seal.
- Cut each long roll into 4 equal pieces (about 2.5 inches / 6 cm each). Place them seam-side down on the prepared baking sheet, leaving space between each.
- Brush the tops of the sausage rolls with the remaining beaten egg. Use a sharp knife to make two or three small slits on top of each roll to allow steam to escape.
- Bake for 20–25 minutes, until the pastry is puffed and deep golden brown. To ensure the pork is fully cooked, check the internal temperature with a food thermometer—it must reach 160°F (71°C), the USDA FSIS safe minimum for ground meat.
- Let cool on the baking sheet for 5 minutes before serving warm.
Tips
- Keep everything cold: Work with cold pastry and cold filling. If the pastry warms up, it becomes sticky and hard to handle. Chill the assembled rolls for 10 minutes in the fridge before baking for extra flakiness.
- Don’t skip the slits: Cutting small vents on top prevents the rolls from bursting open during baking, keeping the filling juicy and the pastry intact.
- Use a thermometer: Ovens vary, so rely on a food thermometer rather than just color to ensure the pork is fully cooked to 160°F (71°C).
- Substitution: If you can’t find all-butter puff pastry, a good-quality regular puff pastry works, but the flavor will be slightly less rich. For a lower-fat option, use ground turkey, but note that the filling will be drier—add 1 tablespoon of olive oil to compensate.
Serving Suggestions
Serve these sausage rolls warm with a side of English mustard or a tangy brown sauce for dipping. They also pair beautifully with a simple green salad, pickles, or a bowl of tomato soup for a comforting lunch. For a party, arrange them on a platter with cocktail sticks and a bowl of chutney.
Variations
- Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a dash of cayenne pepper to the pork mixture for a bit of heat.
- Cheesy: Place a thin slice of cheddar or a teaspoon of grated Parmesan on top of the pork before folding the pastry.
- Herb Garden: Swap the dried sage and thyme for 1 tablespoon of fresh chopped parsley and 1 teaspoon of fresh rosemary, finely minced.
- Veggie Version: Replace the pork with a mixture of finely chopped mushrooms, lentils, and breadcrumbs, seasoned with the same herbs. Cook the mushroom mixture first to release moisture, then proceed as directed.
Storage and Reheating
Store leftover sausage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, until heated through and crisp. You can also freeze unbaked rolls: assemble, place on a tray, freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding 5–7 minutes to the cooking time. Baked rolls can be frozen for up to 2 months; reheat directly from frozen in a 350°F (175°C) oven for 12–15 minutes.
Frequently Asked Questions
Can I use store-bought puff pastry? Yes, that’s exactly what this recipe uses. Look for all-butter puff pastry for the best flavor and flakiness, similar to M&S’s version.
Why is my filling dry? Overmixing the pork or using very lean meat can cause dryness. Also, ensure you don’t overbake—check the temperature at 20 minutes. The cold water and breadcrumbs help keep it moist.
Can I make these ahead of time? Absolutely. Assemble the rolls, cover, and refrigerate for up to 24 hours before baking. You may need to add 2–3 minutes to the baking time if they go in cold.
What’s the best way to seal the pastry? Brush the edge with egg wash, press firmly, and crimp with a fork. Make sure the edge is completely sealed to prevent the filling from leaking out during baking.
Can I use a different meat? Yes, ground beef, chicken, or a mix of pork and veal work well. Adjust the seasonings to your taste, and always cook to the safe minimum internal temperature for that meat (for beef and pork, that’s 160°F / 71°C).
Why do my rolls split open? This usually happens if the filling is too wet or the pastry isn’t sealed properly. Make sure to squeeze out excess moisture from the grated onion, and always crimp the edges well. Also, don’t overstuff.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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