Flaky Sausage Rolls
Flaky Sausage Rolls wrap seasoned ground pork with sage and thyme in golden puff pastry; air fry at 380°F for 15 minutes until deeply golden and puffed.
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Method
- 1
Mix sausage with sage, thyme, onion powder, salt, pepper, and nutmeg.
- 2
Unroll puff pastry and cut in half lengthwise. Form sausage into two logs along the center of each strip.
- 3
Roll pastry around sausage, sealing the seam with egg wash. Cut each roll into 4 pieces.
- 4
Brush tops with egg wash and sprinkle with flaky salt. Score the top of each roll with a sharp knife.
- 5
Air fry at 380°F for 12-15 minutes until pastry is deeply golden and puffed and sausage is cooked through.
Pro tip. Keep the puff pastry cold — warm pastry doesn't puff properly. Work quickly and pop them back in the fridge if the dough gets soft. The egg wash is what gives them that gorgeous golden shine.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 27 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 3-4 minutes. Prick the casing once so it doesn't split. Full reheat guide for sausage.
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