Sausage Rolls

Sausage rolls. The English and very Australian bakery treat and school yard go to for everyone. My personal philosophy is you HAVE to eat it with tomato sauce! These freeze super well and can be reheated in the microwave for easy work lunch options or slow and low heated in an oven for golden crispy outside and soft, warm meaty inside.

You can use beef mince, a mixture of beef and pork mince or any mince you like. With so many meat free mince options on the market these days, I’m sure substituting will give you plenty of hits with this recipe.

An easy bake for parties or morning tea on those winter weekends.


Caramelise one whole diced onion. Let cool.

500g beef mince. (I used 3 star mince),1tsp pepper,1tsp salt,1 heaped teaspoon Italian herbs,1 teaspoon garlic powder, 1 cup breadcrumbs.

Mix thoroughly with hands.It should be a dry mix. Add breadcrumbs if need be.

Mix egg and milk for a wash.

Three sheets of puff pastry, defrosted. Split mixture into three even lumps.Place mixture along the middle of the pastry approx 2cm high, 3cm wide.

Fold pastry over filling and roll onto other half of pastry.Coat pastry and ends with egg wash.Partially slice down the roll at even intervals, leaving bottom intact.

Bake in oven (I used air fryer bread setting) 25 minutes at 180C. Or until golden.

Let cool, rest. Slice through fully into mini rolls.Alternative:

Add grated carrot or fresh parsley for more veggie

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