A comforting twist on the sausage roll
Few things feel more British than a sausage roll, but this version brings a little autumnal flair with the addition of sweet apple and fragrant thyme. Wrapped in golden puff pastry, these rolls hit that perfect sweet-savoury balance that keeps you reaching for just one more.
Why apple works so well with sausage
Apple brings natural sweetness and moisture to the filling, cutting through the richness of the pork. Thyme layers in a gentle herby note that lifts the whole bite. Together, they transform a humble snack into something with more depth and character.
When to bring them out
I first made these on Bonfire Night, and they’ve been a November tradition ever since. They’re warming, portable, and disappear almost as quickly as feta, spinach and pine nut pastry bites. They also share the table well with prosciutto and Gruyère pinwheels and caramelised onion chutney squares.
For more recipes in the same spirit, explore 20 crispy puff pastry appetisers that are incredibly easy. You may also enjoy my chicken, leek and tarragon mini pies or spiced lamb triangles with mint yoghurt if you like your pastry with a meaty filling.
Ingredients (makes 12 rolls)
- 1 sheet ready-rolled puff pastry (320g)
- 300g good-quality pork sausage meat
- 1 small apple, peeled, cored, and finely diced
- 1 tsp fresh thyme leaves
- 1 small onion, finely chopped
- 1 egg, beaten (for glazing)
- Salt and black pepper
Ingredient notes
Choose sausage meat with a high pork content — it gives the best texture and flavour. If you can’t find plain sausage meat, remove the skins from good butchers’ sausages. A firm apple, like Granny Smith or Braeburn, works best. It holds shape during baking and balances the richness without turning mushy.
Equipment needed
A sharp knife helps cut neat rolls once the pastry is filled and folded. For even portions, mark the pastry before cutting. A large baking tray lined with parchment ensures the rolls bake evenly and prevents the bases from sticking.
Instructions
Preheat the oven to 200°C (fan 180°C). Line a tray with parchment.
Mix sausage meat with diced apple, onion, thyme, salt, and pepper in a bowl. Unroll the puff pastry and cut lengthways into two strips. Place half the filling down the centre of each strip.
Fold the pastry over the filling and seal the edges with a fork. Brush with beaten egg. Slice into rolls about 4–5cm long and arrange on the tray.
Bake for 25–28 minutes until golden brown and cooked through. Serve warm or at room temperature.
Cooking techniques explained
Sealing the pastry with a fork prevents the filling from leaking and helps the edges puff neatly. Brushing with egg wash not only adds colour but also reinforces the seal.
Cooking at a high heat ensures the sausage meat cooks through while the pastry becomes crisp and flaky. Always check the centre of one roll to ensure the pork is fully cooked.
What to serve with sausage, apple and thyme rolls
They’re delicious on their own, but I often serve them with mustard or apple chutney for dipping. The tanginess of mustard or sweetness of chutney complements the filling perfectly. They also make a great addition to a picnic spread alongside Scotch eggs, cheese, and pickles. These rolls travel well and taste just as good cold.
Wine and beer pairings
A medium-bodied cider is a natural match, echoing the apple in the filling. A glass of Beaujolais works nicely too, with its light fruitiness and low tannins.For beer, try a brown ale with malty sweetness to complement the pork. A golden ale also pairs well, offering balance without heaviness.
Frequently asked questions
Can I freeze sausage rolls before baking?
Yes, freeze them raw on a tray, then transfer to a bag. Bake from frozen, adding five minutes.
Do I need to cook the onion before adding it?
No, finely chopped raw onion softens during baking.
Why is my pastry soggy underneath?
The filling may have been too wet. Drain excess liquid from the apple if needed.
Can I use chicken sausage instead?
Yes, chicken sausage meat works, though it’s leaner. Add a little olive oil to keep it moist.
Can I serve them cold?
Absolutely, they’re just as tasty at room temperature.
Tips for success with sausage puff pastry rolls
Don’t overfill the pastry. A modest layer of filling bakes evenly and keeps the rolls sealed. Too much and the pastry bursts. Chill the assembled rolls for ten minutes before baking. Cold pastry puffs more evenly and holds its shape.
Recipe variation suggestions
Add a handful of chopped sage instead of thyme for a classic British sausage roll flavour. For something festive, mix in dried cranberries with the apple. They add tartness and colour.
Storage and reheating for sausage puff pastry rolls
Store in the fridge for up to three days. Reheat in a hot oven for 8–10 minutes until crisp and piping hot. Avoid microwaving, which makes the pastry soft.
Puff Pastry Rolls with Sausage, Apple and Thyme
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 300 g pork sausage meat good-quality
- 1 apple small, peeled, cored, and finely diced
- 1 tsp fresh thyme leaves
- 1 onion small, finely chopped
- 1 egg beaten (for glazing)
- Sea salt
- Black pepper Freshly ground
Instructions
- Preheat the oven to 200°C (fan 180°C). Line a tray with parchment.
- Mix sausage meat with diced apple, onion, thyme, salt, and pepper in a bowl. Unroll the puff pastry and cut lengthways into two strips. Place half the filling down the centre of each strip.
- Fold the pastry over the filling and seal the edges with a fork. Brush with beaten egg. Slice into rolls about 4–5cm long and arrange on the tray.
- Bake for 25–28 minutes until golden brown and cooked through. Serve warm or at room temperature.
Notes
Nutrition
Puff Pastry Rolls with Sausage, Apple and Thyme
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 300 g pork sausage meat good-quality
- 1 apple small, peeled, cored, and finely diced
- 1 tsp fresh thyme leaves
- 1 onion small, finely chopped
- 1 egg beaten (for glazing)
- Sea salt
- Black pepper Freshly ground
Instructions
- Preheat the oven to 200°C (fan 180°C). Line a tray with parchment.
- Mix sausage meat with diced apple, onion, thyme, salt, and pepper in a bowl. Unroll the puff pastry and cut lengthways into two strips. Place half the filling down the centre of each strip.
- Fold the pastry over the filling and seal the edges with a fork. Brush with beaten egg. Slice into rolls about 4–5cm long and arrange on the tray.
- Bake for 25–28 minutes until golden brown and cooked through. Serve warm or at room temperature.