Beef Stroganoff Sausage Rolls

All the richness of beef stroganoff, wrapped in flaky golden pastry — these sausage rolls are the ultimate comfort food with a gourmet twist. Juicy, flavorful, and layered with creamy sour cream and smoky paprika, they’re perfect for parties, picnics, or cozy nights in.

Why You’ll Love This Recipe

• Rich and creamy: Classic stroganoff flavors with sour cream and mushrooms.

• Perfect texture: Moist filling inside buttery, flaky puff pastry.

• Crowd-pleaser: Great for entertaining or meal prep.

• Full of flavor: Brandy, Dijon, and paprika give it depth and warmth.

Key Ingredients

• Beef mince: Tender, flavorful base that absorbs the sauce beautifully.

• Mushrooms: Keep their bite and deliver that signature stroganoff taste.

• Smoked paprika: Adds color, warmth, and subtle smokiness.

• Sour cream: Ensures the filling stays rich and moist.

• Panko breadcrumbs: Help absorb flavor and prevent dryness.

• All-butter puff pastry: Creates those irresistible golden, flaky layers.

• Dijon mustard: Adds a sharp kick that balances the richness.

Ingredients (19)

2 tbsp olive oil
1 brown onion, finely chopped
3 garlic cloves, finely chopped
1 tsp cracked black pepper
2 tsp dried oregano leaves
3 tsp smoked paprika
200g button mushrooms, quartered
125ml (½ cup) brandy or red wine
1 tbsp Dijon mustard
150ml sour cream
1 beef stock cube
500g beef mince
30g (½ cup) panko breadcrumbs
2 sheets all-butter puff pastry, thawed
1 egg, lightly whisked
Freshly cracked black pepper, extra, to sprinkle
Smoked paprika, extra, to sprinkle
Tomato sauce, to serve
Sour cream, extra, to serve

Method

Step 1:
Heat oil in a frying pan over medium heat. Add onion and cook for 3–4 minutes until softened. Add garlic, pepper, oregano, and paprika. Cook for 1 minute until aromatic.

Step 2:
Add mushrooms and cook for 2–3 minutes until softened. Stir in brandy (or wine), mustard, sour cream, and stock cube. Cook for 6–7 minutes until thick. Cool completely.

Step 3:
Combine mince, cooled mushroom mixture, and breadcrumbs. Chill until firm.

Step 4:
Cut pastry sheets in half. Shape the filling into logs along the long edge of each pastry piece. Brush edges with egg and roll to seal. Freeze for 10 minutes.

Step 5:
Preheat oven to 200°C. Cut rolls into smaller pieces, brush with egg, and sprinkle with pepper and paprika. Bake 25–30 minutes until golden and cooked through.

Serve warm with tomato sauce and extra sour cream.

Chef’s Tip

For a richer flavor, use red wine instead of brandy and add a pinch of thyme. These rolls also freeze beautifully — bake straight from frozen for an easy snack anytime.