This is the kind of snack that makes people "just pop into the kitchen" while the oven is on. A warm, crisp puff pastry envelope, a juicy spiced beef filling, and sesame on top for that little extra crunch. Simple, cozy, and honestly… dangerously snackable.
I love classic Dutch saucijzenbroodjes (sausage rolls), but this one has a twist: the filling is seasoned with warming spices and a little sweet chili and soy sauce, so it tastes familiar and new at the same time. It's perfect for lunch, a party platter, or that moment at 4 pm where you're suddenly starving and "dinner is still hours away."
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Asian Style Sausage Rolls With Puff Pastry
A traditional sausage roll is usually plain seasoned meat in pastry. Delicious-but pretty straightforward.
This version adds sweet chili sauce, soy sauce and Ras el Hanout for a warmer, slightly sweeter, deeper flavor. Same flaky pastry, same comfort-food vibe, just with more personality in the filling.
It has flaky, buttery pastry on the outside, juicy ground beef inside, with gentle warmth from the spice mix and a little sweet-salty hit from chili sauce and soy. The sesame seeds finish it off with a toasty crunch.
What You'll Need
Exact amounts are in the recipe card below.
- Ground beef: Keeps the filling juicy and rich. Use beef with a little fat for the best texture.
- Egg (in the filling): Helps bind the meat so it stays together neatly when you slice and bite.
- Breadcrumbs: Soaks up moisture and keeps the filling tender instead of dense.
- Sweet chili sauce: Adds mild sweetness and a gentle kick. If you like more heat, add a little extra (but don't drown the filling).
- Kecap Medja: Brings salt and savory depth. If you don't have this exact one, use kecap manis or light soy sauce.
- Ras el Hanout: The warm spice shortcut-this is what gives the "oriental" feel. If yours is strong, start light (you can always add more next time).
- Garlic: Makes everything taste more rounded and "finished."
- Puff pastry sheets: The crispy, flaky shell. Thaw it first so it doesn't crack when folding.
- Egg wash: Brushed on top so you get that golden bakery shine.
- Sesame seeds: Crunch + a toasty finish that makes them look extra inviting.
- Salt and pepper: Season to taste, especially helpful if your soy sauce is mild.
How to Make It
You'll find the full, step-by-step recipe card below.
- Step 1: Mix the filling. Combine ground beef, egg, breadcrumbs, sweet chili sauce, soy sauce, Ras el Hanout and garlic. Mix until combined, then stop-over-mixing makes the meat firm. Season with salt and pepper if needed.
- Step 2: Divide the meat mixture into equal portions. Shape each into a log and place it on one half of a puff pastry sheet.
- Step 3: Fold pastry over the filling, press edges to seal, and crimp with a fork.
- Step 4: Brush with egg wash, sprinkle with sesame seeds, then bake until golden brown.
Top Tips
- Mix, then stop: Once the filling is combined, don't knead it like bread dough-over-mixing makes the meat tight.
- Seal like you mean it: Press edges well and crimp with a fork so the filling stays where it belongs.
- Golden top: Egg wash + sesame is the "bakery look" shortcut.
- Batch-friendly: These are great for making multiple trays at once for parties (and they reheat well).
Serving suggestions
- Serve them warm for the flakiest pastry. They're great for lunch or as party food on a platter. If you want a dip, sweet chili sauce on the side makes perfect sense with the flavors already inside.
Did you make this recipe?
So, how did it turn out? Tell me all about it (and a star rating would make my day.)
📖 Recipe
RECIPE CARD
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
- 1 egg, size L
- 2 tablespoons breadcrumbs
- 1 pound ground beef
- 1 teaspoon sweet chilli sauce
- 1 teaspoon kecap medja
- ½ teaspoon Ras El Hanout spices
- 1 clove garlic, squeezed
- salt and pepper, to taste
- ⅔ pound puff pastry , Thawed, divided into 6 sheets of 4 x 4 inch (10 x 10 cm)
- 1 egg, size S, beaten
- 3 tablespoons sesame seeds
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 400 °F and line a baking tray with parchment paper.
- In a bowl, mix the ground beef, egg (size L), breadcrumbs, sweet chili sauce, soy sauce, ras el hanout and garlic.1 egg, 2 tablespoons breadcrumbs, 1 pound ground beef, 1 teaspoon sweet chilli sauce, 1 teaspoon kecap medja, ½ teaspoon Ras El Hanout spices, 1 clove garlic
- Add salt and pepper to taste. Knead until well mixed and then stop (because if you knead too hard, the meat will turn solid).salt and pepper
- Place a slice of puff pastry in front of you and take ⅙ of the ground beef mixture.
- Form the ground beef mixture into a roll and place it on one half of the sheet of puff pastry.⅔ pound puff pastry
- Fold the dough over the meat and press the edges well. Press the sides with a fork.
- Coat the top with the egg and sprinkle with sesame seeds.1 egg, 3 tablespoons sesame seeds
- Place on the baking sheet and repeat for all slices of puff pastry.
- Bake the sausage rolls for 25 minutes until golden brown.
Notes
- Let them cool, then store them airtight in the fridge.
- Reheat in the oven so the pastry turns crisp again (a microwave works, but it softens the pastry).
Nutrition
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