Sausage Rolls

Meat filled crispy goodness of buttery pastry. Delicious!


  • 500g mince meat
  • 500g sauceage mince
  • 1 egg
  • 1 carrot, grated
  • 1 onion, grated
  • 1 packet chicken noodle soup
  • 1 clove garlic
  • Plain flour


Combine all ingredients in a large bowl and mix with your hands until well combined. Add enough plain flour so that the mixture comes together and is able to be rolled. Use handfuls of the mixture on a floured bench to roll into sauceage shapes and place across some puff pastry. You should be able to fit two strips of meat mixture per sheet of pastry.

Brush the inside of the pastry with a little egg beaten with some milk and roll the meat mixture inside the pasty. Cut each sauceage into four sections and prick with a fork. Crimp the edge to seal and brush with more egg. Bake in hot oven (230 celcius) for 20-25 mins until golden brown. Transfer to serving tray and serve with tomato sauce.




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