Beef Sausage Rolls

Prep Time
Cook Time
Ready In

"Love sausage rolls and this one from one of our National supermarkets looks like a simple easy one. Please note our puff pastry sheets are approximately 22c to 23cm square. I made a double batch of these and made them smaller cutting them into 6 per roll instead of 4 therefore getting 48 instead of 36 and at the end between 18 people eating them there were only 8 left and had several people asking for the recipe so was very chuffed."

Original recipe yields 16 servings


  • Serving Size: 1 (63.9 g)
  • Calories 156.4
  • Total Fat - 10.1 g
  • Saturated Fat - 3 g
  • Cholesterol - 86.2 mg
  • Sodium - 84.5 mg
  • Total Carbohydrate - 7.6 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.7 g
  • Protein - 8.4 g
  • Calcium - 18.1 mg
  • Iron - 1.3 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 220C.

Step 2

Line a baking tray with baking paper.

Step 3

Combine mince, onion, carrot, lightly beaten egg parsley, dried herbs and pepper in a large bowl and mix until well combined.

Step 4

Cut pastry sheets in half.

Step 5

Shape one-quarter of the mince mixture into a sausage and place along 1 long edge of pastry and then roll up pastry to enclose mince mixture.

Step 6

Cut roll into 4 and place, seam side down, on prepared tray and then repeat with remaining mince mixture and pastry.

Step 7

Brush sausage roll tops with lightly beaten egg and bake for 20 to 25 minutes or until golden and puffed and then allow to cool on tray for 5 minutes and serve hot with tomato sauce.

Tips & Variations

No special items needed.