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Savory Sausage and Caramelized Onion Pinwheel Appetizers

Sausage and onion pinwheels are a tasty variation on the classic sausage roll. Crispy puff pastry encloses seasoned sausage meat, sweet caramelised onions and melted cheese, making these pinwheels perfect for buffets, parties, snacks or packed lunches.

A pile of sausage and onion pinwheels on a bed of lettuce leaves.

These pinwheels are quick to assemble and deliver a lot of flavour for little effort. You can use fresh sausage meat from the supermarket or remove the skins from sausages you already like. The filling is simple: thinly sliced onions softened and caramelised in a little oil, seasoned to taste, then layered over the sausage meat and finished with grated cheddar (or any good melting cheese) before rolling in ready-rolled puff pastry.

Once rolled, the log is sliced into rounds, egg-washed and baked until puffed and golden—about 20–25 minutes. They’re delicious straight from the oven but also hold up well at room temperature, which makes them ideal for parties and picnics.

The combination of caramelised onion and cheese adds depth to the sausage filling, and presenting them as pinwheels gives a professional, bakery-style look without the fuss.

Sausage and onion pinwheels on a white plate with a small dish of tomato ketchup for dipping. There is a plate of sausage pinwheels in the background.

Ingredients

This recipe yields approximately 16 sausage and caramelised onion pinwheels.

Ingredients needed for sausage and onion pinwheels.
  • Puff pastry – ready-rolled is fine; let it sit at room temperature for about 20 minutes so it unrolls without cracking.
  • Sausage meat – about 400g (14 oz). If using sausages, remove the skins first.
  • Grated cheese – cheddar works well; use about 1 cup (113g).
  • Onions – 2 medium, thinly sliced and caramelised.
  • Oil – a neutral oil such as sunflower for frying the onions.
  • Egg – 1 small, lightly beaten for the egg wash.

Optional: a little salt and dried thyme to taste, and a scant ½ teaspoon of sugar to help the onions caramelise.

You can find exact quantities in the recipe card below.

Instructions

Raw sliced onions in a frying pan.

Step 1: Preheat the oven to 200°C / 400°F. Heat 1 tablespoon oil in a frying pan, add the sliced onions and any seasoning (salt, thyme). When they begin to sizzle, lower the heat to very low and cover with a lid.

Caramelised onions in a frying pan,

Step 2: Cook the onions on low for 15–20 minutes, stirring occasionally, until soft and browned. Remove from the heat and let cool.

Sausage meat spread onto a sheet of puff pastry.

Step 3: Unroll the pastry and evenly spread the sausage meat over it, leaving about 1 inch (2.5 cm) clear along each long edge. A fork helps to spread it smoothly.

Caramelised onions spread onto the sausage meat.

Step 4: Spread the cooled caramelised onions over the sausage meat.

Grated cheese added to the sausage filling.

Step 5: Sprinkle the grated cheese evenly over the onions.

A rolled sausage roll being sealed with egg wash.

Step 6: Starting at one long edge, roll the pastry into a tight log. Brush the exposed edge with beaten egg and press to seal.

Pinwheels being cut from a rolled puff pastry sausage roll.

Step 7: Using a serrated knife, cut the roll into slices about ¾” (2 cm) thick. This should yield around 16 pinwheels, depending on the thickness of your slices.

Unbaked pinwheels on a baking tray.

Step 8: Place the pinwheels on a lined baking tray with gaps between them. Brush the tops and sides with the beaten egg.

Baked sausage and onion pinwheels on a baking tray.

Step 9: Bake at 200°C / 400°F for 20–25 minutes or until the pinwheels are puffed and golden. Remove and cool slightly before serving.

Tips for a successful outcome

Follow these tips to get the best results:

  • Add ½ teaspoon sugar while caramelising the onions to speed up browning, keep the heat low and cover the pan to retain moisture. Stir occasionally to prevent burning.
  • If using ready-rolled pastry, it should be roughly 11″ x 15″ (28 x 38 cm). Roll block pastry to a similar size.
  • Let sausage meat warm at room temperature for 20–30 minutes so it spreads easily.
  • Let the onions cool before adding them to the sausage meat so they don’t make the pastry soggy when you roll.
  • Leave about an inch of pastry free on each long edge and roll tightly to keep the filling compact.
  • Cut with a serrated knife using a gentle sawing motion for neat rounds. If any flatten, reshape with your fingers.
2 sausage and onion pinwheels on a white plate with a third one cut open to show the inside.

The pastry should rise around the layers of meat and onions, remaining light and flaky while encasing a juicy filling.

Equipment

Essential equipment:

  • Frying pan with a lid
  • Spatula for stirring the onions
  • Baking tray (or two if you need more space)
  • Baking parchment or a silicone liner (optional, but makes cleanup easier)

Serving

Serve warm (a few seconds in the microwave or 4–5 minutes in a 180°C / 360°F oven) or at room temperature. They’re delicious plain or dipped in tomato ketchup if you like.

Storage

Store cooked pinwheels in an airtight container in the refrigerator for 3–4 days. To freeze, cool and freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Defrost in the refrigerator before reheating.

The recipe

Sausage and onion pinwheels

Servings: 16 pinwheels

Prep: 25 minutes | Cook: 25 minutes | Total: 50 minutes

Ingredients

  • 320 g (11 oz) ready-rolled puff pastry
  • 400 g (14 oz) sausage meat
  • 2 medium onions, peeled and sliced
  • 1 cup (113 g) grated cheddar cheese
  • 1 tablespoon sunflower oil
  • ½ teaspoon salt (optional)
  • ½ teaspoon white sugar (optional)
  • 1 teaspoon dried thyme (optional)
  • 1 small egg, lightly beaten (for egg wash)

Instructions

  1. Preheat the oven to 200°C / 400°F.
  2. Heat the oil in a frying pan. Add the sliced onions, salt and thyme if using. When they start to sizzle, reduce to very low heat, cover and cook for 15–20 minutes, stirring occasionally, until browned and soft. Stir in the sugar if using. Remove from the heat and cool.
  3. Unroll the pastry and spread the sausage meat evenly, leaving about 1 inch (2.5 cm) clear at each long edge.
  4. Spread the cooled caramelised onions over the sausage meat, then sprinkle with the grated cheese.
  5. Roll the pastry tightly from one long edge into a log. Brush the exposed edge with beaten egg and press to seal.
  6. Using a serrated knife, cut the log into slices about ¾” (2 cm) thick to make pinwheels (around 16).
  7. Arrange on a lined baking tray, leaving space between each. Brush with the remaining beaten egg.
  8. Bake for 20–25 minutes at 200°C / 400°F until puffed and golden. Cool slightly before serving.

Notes

Store cooked pinwheels in an airtight container in the fridge for 3–4 days. Reheat briefly in the microwave or in a 180°C oven for best results. Freeze cooled pinwheels on a tray, then transfer to a freezer bag for up to 3 months.

Related recipes

Other sausage recipes you might enjoy:

  • A plate of sausages on a bed of sweet potato mash covered in tomato and onion gravy with a side helping of peas.
    Sausage in tomato and onion gravy
  • A slice of butternut, leek and sausage pie on a white plate.
    Butternut, leek and sausage pie
  • Pieces of sausages with onion gravy in the corner of a casserole dish, surrounded with cheesy mashed potatoes.
    Sausage cottage pie with onion gravy
  • A dish of sausage and bean casserole on a table alongside dish of crispy french fries and a green salad.
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