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There are many variations of sausage rolls but predominantly it is mince meat mixture rolled in a sheet of home made or packaged puff pastry and baked till golden. You can use manufactured sausage mince, or make your own, as I have from my basic savoury mince recipe.

  • Makes/Serves
  • 12 or 24
  • Preparation Time
  • 30 mins
  • Cook | Chill | Freeze
  • 30 mins
  • Oven Temperature
  • 200oC
  • Oven Setting
  • Bakers Function
  • Freeze
  • Yes


  • 2 qty Savoury Mince ingredients (omitting the cheese, stock and oil)
  • 1 egg (beaten)
  • 3 sheets frozen puff pastry
  • Milk for glazing


  1. Preheat the oven.
  2. Lightly grease a baking or biscuit tray, or line with baking paper.
  3. Place the savoury mince ingredients into a food processor and process till the ingredients are finely chopped and mixed. It should resemble sausage mince.
  4. With the motor running, gradually add the beaten egg through the chute.
  5. Make a roll of the mince down the centre of on each pastry sheet. If you like you’re sausage rolls thin, you can cut the pastry sheets in half and get two rolls per sheet, or make the mince roll thick and get one.
  6. Brush the edges of the pastry on each side of the mince strip with milk.
  7. Roll each strip firmly, making sure the join is underneath, then brush the top with milk.
  8. Trim the edges if required, then cut each long roll into 4 sausage rolls.
  9. Place each one on the baking tray and bake for 30 minutes or until golden brown.


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