Homemade Sausage Rolls
Crisp, golden puff pastry wrapped around a juicy, herb-seasoned pork and beef filling. A beloved bakery classic best served piping hot with tomato sauce.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Baking tray
- •Baking paper
- •Pastry brush
- •Mixing bowl
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28 g
- carbs
- 34 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 480 kcal
Instructions
- 1
Preheat your oven to 200°C (180°C fan-forced) and line two large baking trays with baking paper.
- 2
Combine the pork mince, beef mince, grated onion, grated carrot, garlic, breadcrumbs, parsley, oregano, salt, and pepper in a mixing bowl.
- 3
Mix the meat filling thoroughly with clean hands until the texture becomes cohesive and slightly sticky.
- 4
Cut each thawed sheet of puff pastry in half lengthways to create two long, even rectangles.
- 5
Divide the filling into six equal portions and shape each into a long log along the centre of each pastry strip.
- 6
Brush one long edge of each pastry rectangle lightly with the beaten egg.
- 7
Roll the pastry firmly over the filling to enclose it, finishing seam-side down on your work surface.
- 8
Cut each long roll into four equal smaller pieces using a sharp chef's knife.
- 9
Transfer the rolls onto prepared baking trays, leaving 2 cm of space between each piece.
- 10
Brush the tops generously with beaten egg and sprinkle evenly with sesame seeds.
- 11
Bake for 25 to 30 minutes until the pastry is puffed, flaky, and deep golden brown.
- 12
Cool for 5 minutes on the baking tray before transferring to a platter with tomato sauce.
Chef's tips
Keep your puff pastry chilled right up until assembly to achieve the flakiest crust. Grating the onion and carrot finely ensures they cook through completely and keep the mince filling moist.
Ingredient substitutions
- pork and beef mince → equal weight of quality beef sausage mince or all-beef mince
- sesame seeds → poppy seeds or nigella seeds
Storage
Store cooled sausage rolls in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in an oven at 180°C for 10 to 12 minutes until the pastry is crisp and hot throughout.
Common mistakes to avoid
- •Rolling the pastry too loosely, which causes the filling to shrink away from the crust as it bakes.
- •Using warm, limp pastry that tears easily and fails to puff in the oven.
- •Skipping the baking paper, which can cause the pastry bases to stick and tear.
Serving suggestions
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