Puff Pastry Sausage Rolls

Crispy pork sausage rolls cooling on a wire rack.

These easy puff pastry sausage rolls are such a family favourite! Freezer-friendly and super quick - this is sure to become your go-to sausage roll recipe.

5 from 66 votes

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Course: Snacks

Cuisine: british, western

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: serves

Calories: 161kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Baking Trays
Oven

Ingredients

1 medium carrot grated
1 medium zucchini grated
1 brown onion chopped finely
500 g sausage mince
500 g pork mince
1 tsp minced garlic optional
1 ½ tbs tomato sauce
¼ cup Worcestershire sauce
6 sheets puff pastry defrosted
1 egg lightly beaten
sesame seeds or black poppy seeds, to sprinkle (optional)

Instructions

Conventional Method

Preheat oven to 220 degrees celsius (or 210 degrees if using fan-forced).
Grate carrot and zucchini and remove any excess liquid through a strainer and then squeeze out any extra moisture with paper towel (see notes).
Place the drained carrot and zucchini into a bowl. Add the chopped onion, sausage mince, pork mince, garlic, tomato sauce and Worcestershire sauce to the bowl. Mix together until well combined.
Cut one sheet of defrosted puff pastry in half.
Place 1/12th of the sausage mixture in a long thin line in the middle.
Roll into a long thin roll making sure that the joined pastry seam is facing down.
Cut each roll into 3 pieces (or 6 for bite-sized rolls). Brush lightly with the beaten egg. Sprinkle with sesame seeds or black poppy seeds.
Place the sausage rolls onto lightly greased non-stick baking trays.
Cook in the oven for 25-30 minutes or until the pastry is golden and puffed and the mixture is cooked through.

Thermomix Method

Preheat oven to 220 degrees celsius (or 210 degrees if using fan-forced).
Place carrot, zucchini and onion into the Thermomix bowl. Grate on Speed 9, 5 seconds, or until the mixture is finely grated (you may need to scrape down the sides of the bowl).
Place the grated vegetables into a strainer and squeeze out any excess liquid and then squeeze out any extra moisture with paper towel (see notes). Return to the Thermomix bowl.
Add the sausage mince, pork mince, garlic, grated vegetables, tomato sauce and Worcestershire sauce to the Thermomix bowl. Mix on Reverse Speed 5 for 30 seconds or until completely combined (using the spatula to help mix).
Cut one sheet of defrosted puff pastry in half.
Place 1/12th of the sausage mixture in a long thin line down the middle. Roll into a long thin roll making sure that the joined pastry seam is facing down.
Cut each roll into 3 pieces (6 pieces for bite-size). Brush lightly with the egg mixture. Sprinkle with sesame seeds or black poppy seeds.
Place the sausage rolls onto lightly greased non-stick baking trays (see notes).
Cook in the oven for 25-30 minutes or until the pastry is golden and puffed and the mixture is cooked through.

Video

Notes

RECIPE NOTES & TIPS

Ingredients Info:

Hidden vegetables – no-one will notice that you’ve snuck a few vegetables into your meat filling mixture. I recommend using a combination of carrot, zucchini and onion.

Sausage mince – sausage mince is also known as sausage meat. You can buy sausage mince from the meat section of major supermarkets or from your local butcher. It is made from ground (minced) pork, spices and breadcrumbs and has the texture of the filling of uncooked sausages. If you can’t buy sausage mince, you can make your own by squeezing the filling out of the skins of regular pork sausages.

Pork mince – sausage rolls are traditionally made with pork mince (my favourite version) however, you can substitute with beef or lamb mince if you prefer.

Flavourings – take these sausage rolls to the next level with garlic, regular tomato sauce (ketchup) and Worcestershire sauce.

Puff pastry – the delicious golden, flakey pastry covering is made using regular store-bought frozen pastry sheets. I prefer Pampas brand as it puffs up beautifully when cooked, but any other brand is fine too.

Egg wash – before baking I brush a small amount of lightly beaten egg over the pastry and then sprinkle with sesame seeds or black poppy seeds. The egg makes the pastry turn a rich golden colour and makes them extra crispy.

More Recipe Tips:

How to get extra crispy sausage rolls:

Remove the moisture - Grate the vegetables (zucchini and carrot) and finely chop the onion and then place into a fine wire strainer. Use your hands to squeeze out as much mixture as possible. Transfer the grated vegetables to paper towel and squeeze out all of the remaining moisture.

Preheat your oven - Ensure that your oven is preheated to 210 degrees celsius (fan-forced) or 220 degrees celsius (conventional) before cooking the sausage rolls.

Use cold baking trays - The trays need to be cold when you place the uncooked sausage rolls on them so that they cook evenly in the oven and get a crispy base.

Prepare the trays - Lightly grease flat non-stick baking trays. Do NOT line the baking trays with baking paper as it acts as a barrier between the sausage rolls and the baking tray and stops the pastry from getting crispy.

Rotate the trays - Rotate the baking trays partway through baking. Rotate between the oven shelves and also turn the trays around.

Transfer to a cooling rack - Allow the sausage rolls to cool for 5 minutes on the baking tray before transferring to a wire rack to cool completely.

Cooking through - Once cooked, the filling will have a very different texture from raw meat. As the sausage rolls are very small, by the time has pastry has turned golden and crispy, the filling will most definitely be cooked through. If you’re worried, break one in half and press your finger to the mixture, if it’s very hot in the centre, it is cooked.

Storing - Sausage rolls can be stored in an airtight container in the fridge for up to 2 days.

Freezing - You can freeze sausage rolls baked or unbaked. Allow baked sausage rolls to cool completely before freezing. Freeze in an airtight container for up to 3 months.

To freeze unbaked sausage rolls, prepare as per the recipe up until the egg wash stage. Freeze in an airtight container for up to 3 months.

Cooking from frozen - You can reheat cooked sausage rolls that have been defrosted at 180 degrees celsius oven until hot through. Alternatively, brush unbaked frozen sausage rolls with egg wash, sprinkle with sesame seeds (optional) and bake as per the recipe (add an extra 10 minutes to the cooking time).

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