Sheet Pan Sausage Roll with Puff Pastry and Onion

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A savory Australian-inspired sausage roll baked on a sheet pan with golden puff pastry and caramelized onion filling. This Australian-inspired pork recipe, ready in about 45 minutes, pairs pork sausage meat, frozen puff pastry sheets, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (450 g) pork sausage meat
• 2 sheets, thawed frozen puff pastry sheets
• 1 medium (150 g), finely chopped yellow onion
• 1 clove, minced garlic clove
• 1 tbsp dijon mustard
• 2 tbsp, chopped fresh parsley
• 1 large, beaten egg
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped yellow onion and 1 minced garlic clove, cooking for 6-7 minutes until soft and golden. Remove from heat and let cool.
2. Step 2: In a mixing bowl, combine 1 lb pork sausage meat, the cooled onion-garlic mixture, 1 tbsp dijon mustard, 2 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until evenly combined.
3. Step 3: Roll out each of the 2 puff pastry sheets on a lightly floured surface into rectangles about 10x12 inches. Divide the sausage mixture evenly into two long logs and place each in the center of the pastry rectangles.
4. Step 4: Brush the edges of the pastry with 1 beaten egg, then fold the pastry over the sausage filling and press edges to seal. Cut each roll into 6 equal pieces and place on a baking sheet lined with parchment paper, seam side down.
5. Step 5: Brush the tops of the sausage rolls with the remaining beaten egg. Bake for 25-30 minutes until the pastry is puffed and golden brown and the filling is cooked through. Let cool slightly before serving.