French Onion Sausage Rolls with Caramelised Onions
These French Onion Sausage Rolls with Caramelised Onions use pork mince, French onion soup mix, and sweet caramelised onions wrapped in flaky puff pastry. Easy to make and full of rich savoury flavour.
Ingredients
- 500g pork mince
- 40g packet French onion soup mix
- ¼ cup thickened cream
- ¼ cup homemade or store-bought caramelised onions, roughly chopped (see Notes)
- 2 tablespoons chopped fresh parsley (or 2 teaspoons fresh thyme leaves)
- 2 teaspoons Dijon mustard
- 2 cloves garlic, finely grated
- ½ cup dried breadcrumbs
- 1 egg
- Cracked black pepper, to taste
- 3 sheets puff pastry, partially thawed
- 1 egg yolk, lightly beaten, for brushing
OPTIONAL
- Sesame seeds, poppy seeds, nigella seeds or dried thyme, for sprinkling
Instructions
- Preheat oven to 200℃ (180℃ fan forced) and line a baking tray with baking paper.
- In a large bowl combine pork mince, French onion soup mix, thickened cream, caramelised onions, parsley, mustard, garlic, breadcrumbs, egg and pepper, to taste. Mix until well combined.
- Cut each sheet of puff pastry in half to create six long strips.
- Divide the filling into six equal portions. Shape each portion into a long log along one edge of each pastry strip.
- Brush the opposite edge with egg wash, then roll the pastry over the filling to enclose.
- Place seam side down and cut each roll into four pieces.
- Arrange sausage rolls on the tray. Brush the tops with egg yolk and sprinkle with your preferred topping.
- Bake for 25 to 30 minutes until golden and cooked through. Allow to rest for a few minutes before serving with your preferred dipping sauce.
Notes
- Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Mince: You can use pork mince, beef mince, chicken mince, sausage mince, lamb mince, turkey mince, or a pork and beef mince blend
- Caramelised Onions: Homemade caramelised onions or store bought caramelised onions both work well. As I used homemade caramelised onions, I roughly chopped them so they would distribute evenly through the filling. Some store-bought caramelised onions come diced, so you will not need to chop them further.
- Thickened Cream: A small amount of thickened cream keeps the filling tender and helps prevent the sausage rolls from drying out.
- Rest Before Serving: Allow the sausage rolls to rest for a few minutes after baking before serving.
- Herbs: My homemade caramelised onions already contain thyme, so I added parsley to the filling. If your caramelised onions do not contain thyme, you can use thyme instead of parsley, or use both for extra flavour.
- To serve: Serve warm with tomato sauce, barbecue sauce, or chilli jam.