Crispy Puff Pastry Sausage Rolls (Greggs Copycat)

Why You’ll Love This Recipe

• Buttery, shattering puff pastry that mimics the bakery classic.
• Juicy, well-seasoned pork with sage and black pepper—simple, familiar flavors.
• Smart technique: a brief chill and two-stage bake for crisp layers and a tender center.
• Great for batch cooking—freeze unbaked and bake straight from frozen.

Grocery List

• Produce: Optional fresh sage or parsley for garnish
• Dairy: All-butter puff pastry, whole milk, 1 large egg
• Pantry: Pork sausage meat (or ground pork), kosher salt, black pepper, dried rubbed sage, dried thyme, ground nutmeg or mace (optional), all-purpose flour

Full Ingredients

Sausage Filling

• 500 g pork sausage meat or 85% lean ground pork (about 1.1 lb)
• 25 g fresh breadcrumbs (about 1/2 cup, loosely packed)
• 45 ml whole milk (3 tbsp)
• 1 1/4 tsp kosher salt (use 3/4 tsp if using fine sea salt)
• 1 tsp freshly ground black pepper
• 1 tsp dried rubbed sage
• 1/2 tsp dried thyme
• 1/4 tsp ground nutmeg or mace (optional but classic)

Assembly & Finish

• 500 g all-butter puff pastry (about 18 oz), well chilled
• All-purpose flour, for dusting
• 1 large egg + 1 tbsp milk or water, beaten (egg wash)
• A little water for sealing seams

Step-by-Step Instructions

Step 1: Heat the oven and prep the tray

Position a rack in the center of the oven and heat to 220°C/425°F (200°C fan). Line a large, heavy baking sheet with parchment paper. If you have a second tray, preheat it on the lower rack—this helps crisp the bottoms.

Step 2: Make a quick panade, then mix the filling

In a bowl, stir the breadcrumbs with the milk and let stand for 2 minutes to hydrate. Add the pork, salt, black pepper, sage, thyme, and nutmeg (if using). Mix gently with clean hands or a fork until just combined. Do not overwork—keeping the mixture light prevents a bouncy, dense texture.

Step 3: Roll the pastry to size

On a lightly floured surface, roll the pastry to a 25 x 35 cm (10 x 14 inch) rectangle, about 3 mm (1/8 inch) thick. Trim the edges for neatness if needed. Cut lengthwise to make two long strips, each about 12.5 x 35 cm (5 x 14 inches).

Step 4: Shape, seal, and score

Divide the sausage mixture into two equal portions. Roll each into an even log the length of the pastry strips. Place a log down the center of each strip. Lightly brush one long edge with water. Fold the bare edge over the meat to meet the moistened edge and press to seal, pushing out any air pockets. Crimp firmly along the seam with a fork, then turn seam-side down.

Cut each long roll into 4 equal pieces (8 rolls total). Use a sharp knife to score 4–5 diagonal slashes across the top of each—this vents steam and yields those classic bakery lines. Transfer to the prepared tray, spaced apart. Brush all over with egg wash.

Step 5: Chill for flakier layers

Refrigerate the tray for 15 minutes. This quick chill firms the pastry fat so the laminated layers puff instead of slump, and it helps the filling stay juicy.

Step 6: Bake hot, then finish lower and slower

Bake at 220°C/425°F for 15 minutes to set the puff. Without opening the door for long, reduce to 200°C/400°F (180°C fan) and continue baking 10–13 minutes until the pastry is deep golden and the centers reach 74°C/165°F on an instant-read thermometer. If the bottoms need more color, move to a lower rack for the final 2–3 minutes.

Step 7: Rest and serve

Cool on the tray for 5 minutes, then on a rack for another 5. This brief rest lets juices redistribute so every bite is moist. Serve warm—expect the laminated layers to shatter—alongside English mustard or brown sauce.

Pro Tips

• Keep it cold: If the pastry warms as you work, pop it in the fridge (or freezer for 5 minutes) before filling and baking.
• Panade power: The breadcrumb-and-milk mix keeps the sausage tender and juicy—do not skip it.
• Seal smart: Use water (not egg wash) on the seam so it sticks without getting slippery. Egg wash is for the outside.
• Score shallowly: Make clean, shallow slashes so steam escapes but the filling stays enclosed.
• Color control: For extra sheen, brush a second coat of egg wash after the first 10–12 minutes of baking.

Variations

• Spicy pepper roll: Add 1/2 tsp white pepper and 1/4 tsp cayenne to the filling for a gentle kick.
• Cheddar and chive: Sprinkle 60 g (2 oz) grated mature cheddar over the sausage before sealing and add 1 tbsp finely snipped chives to the filling.
• Party-size minis: Cut each long roll into 8 pieces (16 total). Bake 18–22 minutes total, reducing temperature as directed.

Storage & Make-Ahead

Refrigerate baked rolls in an airtight container for up to 3 days. Reheat at 180°C/350°F for 12–15 minutes until crisp and hot. To freeze unbaked: assemble, score, and egg-wash once, then freeze on a tray. Transfer to a bag once solid. Bake from frozen at 200°C/400°F for 30–35 minutes (cover loosely with foil if over-browning), until the centers reach 74°C/165°F. You can also freeze baked rolls and reheat at 180°C/350°F for 18–20 minutes.

Nutrition (per serving)

Approximate: 440 calories; 29 g fat (13 g saturated); 30 g carbohydrates; 1 g fiber; 2 g sugar; 14 g protein; 680 mg sodium.