I love making these because they’re quick, family-friendly, and so much better than store-bought versions. The combination of beef, herbs, and onion wrapped in buttery puff pastry creates a beautiful balance of texture and flavour. They’re great for freezing, reheating, or serving fresh with a generous dollop of tomato sauce.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
300 g Beef mince 1 Small brown onion, Finely chopped 1 Carrot, Peeled and grated 1 Egg, Lightly beaten 1 tbsp Flat-leaf parsley leaves, Chopped 1/2 tsp Mixed herbs 1/2 tsp Ground black pepper 2 Sheets frozen puff pastry, Partially thawed 1 tbsp Milk Tomato sauce, To serve
Directions
I start by preheating the oven to 220°C and lining a baking tray with baking paper.
In a large bowl, I combine the beef mince, chopped onion, grated carrot, egg, parsley, mixed herbs, and black pepper. I mix everything together with my hands until it’s evenly combined.
I cut each puff pastry sheet in half to create four rectangles. Then I take one-quarter of the meat mixture and shape it into a long sausage shape along one long edge of the pastry.
I roll the pastry over the filling to enclose it, making sure the seam is on the bottom, then I cut each roll into four pieces. I repeat the process with the remaining filling and pastry.
Once all the rolls are ready, I place them seam-side down on the prepared tray and brush the tops lightly with milk for that golden finish.
I bake them for about 20–25 minutes until the pastry is puffed, golden, and crisp. I let them cool for a few minutes before serving with tomato sauce — though honestly, I can never wait too long to dig in!
I sometimes add a tablespoon of barbecue sauce or tomato paste to the filling for extra richness.
For a twist, I use lamb mince with mint and feta.
A sprinkle of sesame seeds on top before baking gives them a lovely texture.
I also enjoy adding finely chopped spinach or grated zucchini to sneak in more veggies.
Storage/Reheating
I keep leftover sausage rolls in the fridge for up to 3 days or freeze them (baked or unbaked) for up to 3 months. To reheat, I bake them at 180°C for about 10 minutes from chilled or 20 minutes from frozen until they’re hot and crisp again.
FAQs
Can I use other types of meat?
Yes, I sometimes make these with lamb, chicken, or even a mix of beef .
Can I freeze them before baking?
Absolutely — I freeze them raw on a tray, then transfer to a bag or container once solid.
How do I make them extra crispy?
I bake them on a preheated tray and make sure the pastry is well chilled before baking.
Can I make them ahead of time?
Yes, I assemble them up to a day in advance, cover, and refrigerate until baking.
Can I make them gluten-free?
Yes, I use gluten-free puff pastry and ensure all ingredients are certified gluten-free.
Can I air fry these?
Yes! I air fry them at 190°C for about 15–18 minutes until golden and puffed.
What can I serve them with besides tomato sauce?
They’re delicious with barbecue sauce, mustard, chutney, or even garlic aioli.
Can I use ready-rolled pastry?
Yes, it works perfectly — just cut to size as needed.
How do I stop the filling from being too wet?
I make sure to grate and squeeze any excess moisture out of the carrot before mixing.
Can I serve these cold?
Yes, they’re great for picnics or lunchboxes once cooled.
Conclusion
I love how easy and satisfying these Beef Sausage Rolls are to make. They’re flaky, juicy, and full of flavour — the perfect homemade version of a classic favourite. Whether served hot from the oven or cold the next day, they’re always a hit with everyone.
These Beef Sausage Rolls are golden, flaky, and filled with juicy, herbed beef and vegetables. They’re the perfect homemade snack or party food — quick to prepare, freezer-friendly, and far better than store-bought versions.
Ingredients
300 g beef mince
1 small brown onion, finely chopped
1 carrot, peeled and grated
1 egg, lightly beaten
1 tbsp flat-leaf parsley leaves, chopped
1/2 tsp mixed herbs
1/2 tsp ground black pepper
2 sheets frozen puff pastry, partially thawed
1 tbsp milk
Tomato sauce, to serve
Instructions
Preheat oven to 220°C (200°C fan-forced) and line a baking tray with baking paper.
In a large bowl, combine beef mince, onion, carrot, egg, parsley, mixed herbs, and black pepper. Mix with your hands until well combined.
Cut each puff pastry sheet in half to form four rectangles. Shape one-quarter of the meat mixture into a long sausage along one long edge of each pastry piece.
Roll the pastry over the filling to enclose, placing the seam side down. Cut each roll into four pieces.
Arrange sausage rolls seam-side down on the prepared tray and brush the tops lightly with milk.
Bake for 20–25 minutes or until the pastry is puffed, golden, and crisp.
Cool slightly before serving with tomato sauce or your favourite dip.
Notes
Add 1 tbsp of barbecue sauce or tomato paste to the filling for extra flavour.
Swap beef for lamb mince and add mint and feta for a Mediterranean twist.
Top with sesame seeds before baking for added crunch.
Add grated zucchini or spinach to boost the veggies.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
