Classic Sausage Rolls
These classic sausage rolls are the perfect snack food for parties and celebrations. You will love how easy these are to make as the sausage filling comes together quickly in a food processor before being wrapped up in perfectly flaky puff pastry.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 22 mini sausage rolls
- 3 sheets frozen puff pastry thawed
- 1 onion
- 1 small or ½ large carrot
- 2 cloves garlic
- 100 grams bacon
- 250 grams lean beef mince
- 250 grams pork mince
- 1 egg
- 1 tablespoon worcestershire sauce
- 1 tablespoon tomato sauce (ketchup)
- salt and pepper to taste
- ¾ cup breadcrumbs
- 1 egg for egg wash
- sesame seeds optional
Preheat your oven to 180°C and line 2 baking trays with oil spray or baking paper.
Peel onion and carrot and roughly chop into quarters. Place in the bowl of a large food processor with the chopping blade attachment fitted, with the garlic and process for a minute until finely chopped. You may need to scrape down any larger pieces from the sides with a spatula before processing again.
Add bacon and pulse until it is chopped up as part of the mixture as well. Add in pork and beef mince and again process for about a minute until mixture is combined. Add in egg, sauces and salt and pepper before pulsing again to combine. Finally add in the breadcrumbs and process the last time for about 20 seconds until mixture just comes together.
Crack an egg into a small bowl and whisk up to make your egg wash.
Get your thawed puff pastry sheets and cut in half so you have 6 rectangles. Using a pastry brush, add a strip of egg wash to the long edge of the rectangle at the top. Divide the sausage filling into 6 and shape into a log in the middle of each rectangle. Roll the pastry up and around the meat so that the ends seal where the egg wash is. Cut each roll into 4 even pieces and place on a baking tray a few centimetres apart. Brush the tops with egg wash and sprinkle with sesame seeds. Place trays in the oven and bake for 20-30 minutes until the pastry is golden brown. Serve with tomato sauce or ketchup.
You can thaw your puff pastry by leaving it in the fridge, or you can leave it on the kitchen bench for 10 minutes while you make the filling. If it is getting too warm though, place it back in the fridge until you are ready to use it.
If you don’t have a food processor simply finely chop the carrot, onion, garlic, and bacon and add all ingredients into a large bowl and mix everything together until combined using a wooden spoon or your hands.
I love the flavour that comes from mixing the pork and beef mince together - that to me is what gives it that classic flavour, but you can definitely use all pork or all beef.
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