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."
Jump to:
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 delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 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
Leave a Reply