Homemade sausage rolls

Perfect as an after-school snack, or to meet those bottomless appetites during the school holidays.

  • 20 mins preparation
  • 25 mins cooking
  • Makes 18
  • Print
Homemade sausage rolls


  • 1 tablespoon olive oil
  • 1 medium (150g) brown onion, coarsely grated
  • 1 stalk celery, trimmed, finely chopped
  • 2 teaspoon fennel seeds, crushed
  • 2 clove garlic, finely chopped
  • 2 tablespoon breadcrumbs
  • 250 gram sausage mince
  • 250 gram beef mince
  • 1 tablespoon tomato paste
  • 2 tablespoon chopped flatleaf parsley
  • 2 sheets ready-rolled puff pastry
  • 1 egg, lightly beaten


  • 1
    Preheat oven to very hot, 220°C (200°C fan-forced). Line a large oven tray with baking paper.
  • 2
    Heat oil in a small frying pan; cook onion, garlic, celery and fennel seeds until soft but not browned.
  • 3
    In a large bowl, combine minces, onion mixture, tomato paste, breadcrumbs and parsley. Season with salt and pepper; mix well until combined.
  • 4
    Cut pastry sheets into three pieces. Spoon one-sixth of the mince mixture lengthways along centre of each pastry piece; roll pastry over to enclose filling.
  • 5
    Cut each roll into 6 pieces; place rolls, seam side down, onto baking tray.
  • 6
    Divide mince mixture into quarters. Spoon each quarter of mixture along centre of each pastry piece.
  • 7
    Turn one long side of pastry over mince mixture; brush pastry flap with a little egg. Turn over other long side of pastry to enclose mince mixture.
  • 8
    Brush rolls with egg; bake 25 minutes, or until browned and cooked through.
  • 9
    Stand sausage rolls 5 minutes before serving with tomato sauce and salad if desired.


Not suitable to microwave.

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