No one likes puff pastry (or shortcrust for that matter) with a soggy bottom! Here are my best tips for making sure your pastry bites are crispy all around: 1. Make sure your filling isn't watery. To ensure this, we sauté the onion and garlic on the stovetop before adding it to the filling to cook off some of the liquid in the vegetables. The other ingredient that can contribute to a watery mixture is the sausage or ground meat itself. It's best to use fresh meat, but if you're using meat that was frozen, make sure to drain off any liquid that accumulated during thawing. 2. Don't skip chilling the rolls before baking. Once the sausage rolls are assembled and lined up on the baking tray, it's important to pop the whole thing in the fridge to let it chill briefly before baking. This allows the butter in the puff pastry to firm up so that it can work its magic in the oven. (The cold butter in the hot oven creates steam, which in turn makes super flaky, crisp pastry!) 3. Be careful not to overcrowd your baking tray. These little beauties won't really expand much while baking. However, they still need a bit of space so that air can circulate properly and they bake evenly 4. Make sure your oven is hot enough, and preheat it before baking. For this recipe, we're baking at 400F, which is a fairly hot oven, to help ensure that our pastries are as crisp and flaky as possible. Make sure your oven is preheated before you pop the pastries in, and if you're not sure if your oven is calibrated properly, you can get an oven thermometer to check.