Dean Richards shares his recipes for puff pastries ahead of the big game.

Puff Pastry Sausage Rolls


  • 1 (17.25-oz) package frozen puff pastry, such as Pepperidge Farm thawed
  • 1 large egg
  • 1 Tbsp water
  • 1 lb pork sausage uncooked
  • 1 Tbsp Worcestershire sauce
  • 1/8 tsp dried thyme
  • 1/2 tsp ground sage
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper


  1. Preheat oven to 400ºF. Line a baking sheet with parchment paper.
  • In a bowl, combine sausage, Worcestershire sauce, sage, thyme, onion powder, and black pepper. Divide the sausage mixture into 4 portions.
  • Cut each puff pastry sheet into 2 rectangles.
  • Spread sausage down the middle of each piece of puff pastry. Brush the edges of the pastry with an egg wash.
  • Working with one rectangle at a time, fold the left and right sides of the pastry over the sausage to meet and overlap in the middle. Press down to seal the seam.
  • Cut each log into 8 bite size pieces with a sharp knife. Place seam side down on a baking sheet lined with parchment paper.
  • Brush the tops and sides of the rolls with the remaining egg wash.
  • Bake for 20 to 25 minutes until golden brown.

Cheese Puff Pastry Wrapped Asparagus


  • 1 pound asparagus (about 12 large asparagus stalks, trimmed)
  • 1 tablespoon olive oil
  • 2 teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (17.3 ounce) box puff pastry, thawed
  • ½ cup shredded cheese
  • 1 egg, beaten


  • Preheat the oven to 425 degrees. Prepare a large, rimmed sheet pan with parchment paper sprayed with nonstick cooking spray.
  • Roll out each sheet of puff pastry on a lightly floured surface. Cut each sheet into 6 equal rectangles using a pizza cutter or a sharp knife.
  • Brush each puff pastry rectangle with a little olive oil.
  • Place 2 asparagus on each rectangle diagonally. Sprinkle the asparagus with salt, black pepper, garlic powder and a sprinkle of cheese.
  • Fold the opposite ends of the puff pastry over the asparagus, pinching the corners of the pastry closed. Place on the prepared baking sheet.
  • Brush the puff pastry with the beaten egg. Sprinkle with additional salt and black pepper to taste.
  • Bake in hot oven for 12 to 15 minutes or until the asparagus bundles are golden brown.
  • In the last minute of baking, remove from oven and lightly brush the puff pastry dough with egg wash. Return to oven for last minute of baking.

Sweet Puff Pastry Pinwheels


  • 2 sheets ready-made puff pastry (17.3 oz.  2 sheets approx 25.4cm x 25.4cm)
  • 6 tbsp blueberry jam (or flavor of choice)
  • 1 – 8oz. brick of cream cheese (room temperature)
  • Flour for dusting
  • Milk for brushing


  • Thaw the puff pastry sheets according to directions on the box.  Lightly dust the work surface with flour and place the two pastry sheets out flat.
  • Divide the jam over the two pastry sheets, and spread evenly with a knife.
  • Spread cream cheese evenly over the jam.  
  • Roll the pastry sheets fairly tightly, brush the ends with a little milk and seal.  Brush milk over each roll, and cut into slices, around 1 inch in width.  Place on a plate in the fridge.
  • Pre heat the oven to 400ºf.
  • Once the oven is at temperature, place the pinwheels on parchment on a baking sheet and bake for 15-20 minutes until the pastry is golden brown.
  • Let cool slightly before serving.  Serve warm or at room temperature.  

See past recipes from Dean on his cooking page.

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