It doesn’t get much more Australian than a good old sausage roll, and you can be guaranteed they’ll always get eaten! But what you probably didn’t know is how cheap and easy they are to make, why would you ever buy them?
This mini sausage roll recipe uses 4 sheets of puff pastry, its easy to make larger or smaller batches, just increase or reduce the recipe proportionately. Makes 48
Mini Sausage Rolls
- 1 Kilo of sausage mince (pork or beef- i used pork)
- 4 Sheets Puff Pastry
- 2 brown onions, peeled and grated (use your food processor)
- 2-3 carrots, peeled and grated
- 2 teaspoons minced garlic (fresh or from a jar)
- 2 Tablespoons tomato sauce
- 1/4 Cup Worcestershire Sauce
- 2 Tablespoons fresh chopped or dried Parsley flakes
- 1 Egg
- 1 Tablespoon Milk
- Place puff pastry sheets on counter top to thaw whilst you make the sausage filling.
- Preheat oven to 200 degrees Celsius, Fan forced.
- Line 2-4 baking trays with baking paper or silicone mats.
- To make the eggwash: In a small jug, whisk the egg and milk together with a fork.
- Using your food processor, finely grate the carrots and onion.
- In a large bowl place the sausage mince and add the Parsley, Garlic, Tomato Sauce and Worcestershire Sauce. Add the grated onion and carrot. Add some pepper if desired.
- Using a wooden spoon, stir until thoroughly combined.
- Cut each sheet of puff pastry horizontally in half.
- Placing each half facing you lengthways, using one eighth of the sausage filling, form a log approx 1cm in from the closest edge to you.
- Using the egg wash, lightly brush the exposed pastry on the opposite long edge.
- Roll up the sausage roll so that the end of the pastry is underneath.
- Cut into 6 pieces, and brush exposed pastry with egg wash.
- Place on prepared baking tray.
- Repeat until all pastry and filling used.
- Bake for approx 30 minutes until well browned and mince filling is thoroughly cooked.
- Keep in the refrigerator for 3 days or freeze and serve another day. They are easy to microwave or warm up in the oven.