Turkish sausage rolls

Prep 30 min
Total 1 hour 5 min
Plus 45 min chill time
Makes 40 pieces



onion, chopped
jarred roasted peppers, drained and chopped
garlic cloves, chopped
2 1/2 tsp
smoked paprika
1 1/2 tsp
1/2 tsp
450 g
lean ground beef
450-g pkg
puff pastry, thawed
2/3 cup
crumbled feta
1/2 cup
chopped parsley
1/4 cup
sliced almonds, crushed
1 tbsp
1 tbsp
1 tsp
2 tsp
poppy or sesame seeds
pomegranate molasses, optional
1/4 cup


  • POSITION rack in lower third of oven, then preheat to 425F. Line a large baking sheet with parchment.
  • WHIRL onion, peppers, garlic, paprika, cumin and salt in a food processor until finely chopped. Add beef and pulse until combined.
  • HEAT a large frying pan over medium-high. Add beef mixture and cook, stirring until no longer pink, 5 to 6 min. Drain in a strainer set over a bowl, stirring occasionally to cool, about 5 min. Refrigerate until cool, 30 min. Discard fat from the bowl and add beef mixture.
  • ROLL 1 puff pastry sheet on a lightly floured surface to 12 × 10 in. (It’s important to get pastry to this size.)  Cut pastry lengthwise to get 2 long rectangles and transfer to prepared sheet. Repeat with remaining roll and refrigerate.
  • STIR egg, feta, parsley, almonds, lemon zest and juice into beef mixture, then divide into 4 portions. Spread 1 portion lengthwise down centre of a pastry rectangle, leaving a 1-in. border.
  • STIR yolk with water and brush edges of pastry. Fold long side over mixture and roll until seam-side is down. Press edges to seal. Repeat with remaining pastry and filling;  place 4 sausage rolls on the sheet. Brush with the egg wash and sprinkle with poppy seeds. Refrigerate
    for 15 min.
  • BAKE until puffed and browned, about 25 min. Cool on sheet for 10 min. Cut into bite-sized pieces. Drizzle with pomegranate molasses and serve with Greek yogurt.


Calories 89, Protein 4 g, Carbohydrates 6 g, Fat 5 g, Fibre 1 g, Sodium 117 mg.

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