Step 1: Thaw the puff pastry

Thaw the puff pastry according to the package directions. It should be flexible enough to unfold without cracking but still cool to the touch.

Keep it refrigerated until you are ready to shape the rolls.

Step 2: Preheat the oven

Preheat the oven to 425°F (220°C).

Line a large baking sheet with parchment paper and set it aside. Prepare a second sheet if needed so the rolls have enough room to bake without crowding.

Step 3: Make the filling

In a large mixing bowl, combine the halal beef sausage meat, breadcrumbs, one egg, parsley, thyme, garlic powder, onion powder, salt, and black pepper.

Mix until the ingredients are evenly distributed. Avoid overworking the filling, which can make it compact.

If the sausage is already heavily seasoned, you can reduce the added salt.

Step 4: Divide the filling

Divide the sausage mixture into six equal portions.

This will give you one portion of filling for each pastry strip.

Step 5: Prepare the pastry sheets

Lightly flour a clean work surface.

Unfold one puff pastry sheet and roll it gently to smooth the creases and make it slightly thinner. Do not stretch it excessively.

Cut the sheet lengthwise into three long rectangles. Repeat with the second pastry sheet to make six strips in total.

Step 6: Add the sausage filling

Take one portion of the sausage mixture and shape it into a long, even line down the center of a pastry strip.

Leave enough pastry on both sides to fold over the filling and seal the roll.

Repeat with the remaining five portions and pastry strips.

Step 7: Shape the logs

Bring the long edges of each pastry strip together around the filling.

Pinch the seam closed, then gently turn the log seam-side down. Press lightly to help it hold its shape.

If the pastry feels too warm or soft, refrigerate the logs for 10–15 minutes before cutting.

Step 8: Cut into small rolls

Cut each of the six logs into six approximately equal pieces, making about 36 mini rolls.

The exact length will depend on the dimensions of your pastry sheets; aim for pieces around 2 inches long where possible.

Use a sharp knife to make two small slits in the top of each piece so steam can escape during baking.

Step 9: Arrange on the baking sheets

Place the rolls seam-side down on the prepared baking sheets, leaving approximately 2 inches between them.

Spacing helps the puff pastry expand and brown evenly.

Step 10: Prepare the egg wash

In a small bowl, whisk the remaining egg with 1 tablespoon of water.

Brush a thin, even layer over the tops and exposed pastry sides of the rolls. Avoid letting too much egg wash collect around the bottoms.

Step 11: Bake

Bake the Sausage Rolls for approximately 20–25 minutes, until the pastry is puffed and deeply golden.

Because beef sausage fillings vary, check that the center of the filling reaches 160°F (71°C) for ground beef, or follow a higher temperature specified on the sausage package.

If baking on two trays, rotate their positions partway through for more even browning.

Step 12: Rest and serve

Remove the rolls from the oven and let them rest for about 5 minutes.

Transfer them to a serving platter and enjoy warm with your favorite halal-suitable dipping sauce.