These curried sausage rolls are my bakery style take on the great Aussie classic, with a meaty curried beef filling wrapped in golden, flaky puff pastry. They’re perfect for lunchboxes, parties or freezing ahead. This variation might just become your new favourite sausage roll recipe!
I spend a lot of time road tripping around the country, whether it’s to visit family interstate or just to explore this beautiful land with my husband and our dog. That means I eat at A LOT of country bakeries along the way, and that’s exactly what these curried sausage rolls remind me of. They’re meaty, with a subtle curry flavour and super flaky pastry. They’re just so good!
They’re my sausage roll version of the great Aussie dinner classic, curried sausages. Curried sausages are a retro family favourite, and if you grew up in Australia there’s a good chance you ate them on high rotation. So of course I wanted to take that same cosy, nostalgic flavour and turn it into a handheld party food.
If you’ve already made my classic sausage rolls, which are one of the most popular recipes on this whole website, then you know I’m a bit of a sausage roll person and I have some strong opinions on what makes a good one.
These are just a variation of those, but made entirely with beef and then flavoured with curry powder. The flavour does depend on the curry powder you use, and just like for my curried sausages, I always use Keen’s in the little orange tin. It gives that mild, cosy curry flavour without being spicy, so they’re family friendly.
Key Ingredients
These beef sausage rolls use simple, everyday ingredients, and definitely no questionable sausage mince!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Beef mince – also known as ground beef. I always use real mince, not sausage mince, and I like an 80/20 mince so it has enough fat to stop the rolls from becoming dry. I use regular ground beef from Costco, but if you can grab some from the butcher it’ll taste even better.
- Onion, carrot and garlic – the flavour base. They get chopped up super fine in the food processor so there are no big chunks in the filling.
- Curry powder – the star of the show, so use one you like. I use Keen’s, the little orange tin that lives in most Aussie pantries.
- Worcestershire sauce – for a savoury, slightly sweet depth. I never make sausage rolls without it!
- Tomato sauce – or ketchup, for a little richness through the filling.
- Egg – binds the filling together.
- Panko breadcrumbs – these soak up the fat from the meat and stop the filling drying out. You could also use fresh breadcrumbs if you prefer.
- Puff pastry – frozen puff pastry sheets keep this nice and easy. Most frozen puff pastry in Australia is made with vegetable oil and is dairy free, but check the label to be sure.
Optional: I always top my sausage rolls with a sprinkle of sesame seeds before baking as I love the extra crunch. They are also a great way to distinguish between flavours if you’re making a few variations for a party platter. But you can leave them off if you don’t like them.
You’ll Also Love: Chicken Sausage Rolls
Essential Tools
A food processor is what gives you that fine, bakery style filling, and it does all the chopping and mixing for you. If you don’t have one, you can grate the onion and carrot and mix everything together well in a bowl with your hands.
You’ll also need two large baking trays and a pastry brush.
Step-By-Step Instructions
Step 1: Add the onion, carrot and garlic to a food processor and process until finely chopped. Add the beef mince, and remaining filling ingredients and pulse to combine.
Step 2: Cut each sheet of puff pastry in half to make 6 rectangles, then shape a log of filling down the centre of each one.
Step 3: Brush a strip of egg wash along one long edge, roll the pastry around the filling and press the seam to seal. Cut each long roll into 4 pieces.
Step 4: Brush the tops with egg wash and sprinkle with sesame seeds.
Step 5: Arrange the rolls on lined trays, leaving a little space between each.
Step 6: Bake at 200°C/400°F for about 30 minutes, until the pastry is puffed and golden and the filling is cooked through.
👉 Keep your puff pastry cold. Cold pastry hitting a hot oven is what gives you those flaky layers, so if it starts to feel too soft while you’re working, pop the assembled rolls back in the fridge for 10 minutes before baking.
Make Ahead and Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the pastry crisp, reheat them in the oven or air fryer at 180°C/350°F for 5 to 10 minutes rather than the microwave.
These are also brilliant to make ahead. You can assemble them and freeze them unbaked, ready to bake straight from frozen, or freeze them after baking for a grab and go snack. Either way they’ll keep for up to 3 months.
Recipe FAQs
No, these aren’t spicy at all. They have a mild, classic curry flavour that comes entirely from the curry powder, so if you use a mild one like Keen’s they’re completely family friendly.
It’s the easiest way to get that fine, bakery style filling and it does all the work for you. If you don’t have one, grate the onion and carrot, finely chop the garlic, and mix everything together really well in a large bowl with your hands.
Yes. This works well with pork mince, or a mix of pork and beef like I use in my classic sausage rolls.
Yes with a few changes. Use a gluten free puff pastry and gluten free breadcrumbs, and check that your curry powder and Worcestershire sauce are gluten free.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More party food recipes:
Pork and Apple Sausage Rolls
Mini Beef Pies (Party Pies)
Pork, Sage and Pancetta Sausage Rolls
Vegetable Curry Puffs
Curried Sausage Rolls
Ingredients
- 1 brown onion/yellow onion
- 1 small carrot
- 2 cloves garlic
- 500 grams (1 lb) beef mince/ground beef
- 1 egg
- 1½ tablespoons curry powder I use Keen’s
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato sauce/ketchup
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup panko breadcrumbs
- 3 sheets frozen puff pastry thawed
- 1 egg lightly whisked, for egg wash
- sesame seeds optional
- extra tomato sauce/ketchup to serve
Instructions
- Preheat your oven to 200°C/400°F. Line 2 baking trays with baking paper.
- Peel the onion and carrot and roughly chop into large pieces. Add to a food processor with the garlic and process until finely chopped, scraping down the sides as needed.
- Add the beef mince, egg, curry powder, Worcestershire sauce, tomato sauce, salt and pepper. Pulse until well combined.
- Add the panko breadcrumbs and pulse a few times until just incorporated. Don’t over-process.
- Cut each sheet of puff pastry in half to make 6 rectangles. Brush a strip of egg wash along one long edge of each.
- Divide the filling evenly between the pastry pieces and shape each into a log down the centre.
- Roll the pastry around the filling and press the seam to seal. Cut each long roll into 4 equal pieces, to make 24.
- Arrange on the prepared trays, leaving a little space between each. Brush the tops with egg wash and sprinkle with sesame seeds, if using.
- Bake for about 30 minutes, until the pastry is puffed and golden and the filling is cooked through.
- Allow to cool for 5 minutes before serving with extra tomato sauce.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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