Italian-style sausage rolls

  • 25 mins cooking
  • Makes 6 Item
  • Print
Photography by Brett Stevens. Styling by Julz Beresford.


  • 500 gram italian-style sausages
  • 250 gram beef mince
  • 1 (150g) brown onion, grated
  • 1 (120g) carrot, grated
  • 1 cup (60g) fresh breadcrumbs
  • 3/4 cup (100g) semi-dried tomatoes, finely chopped
  • 1 1/2 teaspoon dried oregano leaves
  • 3 sheets frozen puff pastry
  • 1 egg, lightly whisked
  • 1 tablespoon water
  • 1 1/2 tablespoon sesame seeds
  • garden salad, to serve (optional)


  • 1
    Preheat oven to 220°C/200°C fan forced. Line an oven tray with baking paper.
  • 2
    Remove sausage meat from casings and discard casings. Place sausage meat, mince, onion, carrot, breadcrumbs, tomato and oregano in a large bowl. Using your hands, work the mixture very well until all combined. Season with salt and freshly ground black pepper.
  • 3
    Work with the pastry still a bit firm from the freezer, as it is easier to handle when partly frozen. Cut the pastry sheets in half lengthways. Divide sausage mixture into 6 portions and lay in a line along the length of each pastry half-sheet. Roll pastry over to enclose filling. Cut each roll in half. Place rolls, seam-side down, on prepared tray.
  • 4
    Brush each roll with combined egg and water. Sprinkle with sesame seeds. Bake for 20-25 minutes or until the pastry is puffed and golden brown.
  • 5
    Serve sausage rolls with a garden salad, if desired.


Suitable to freeze. Not suitable to microwave.

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