Sausage Rolls


This has probably been one of my most requested recipes, after I made these on Instagram stories. They do taste as good as they look and were a huge hit in my house. So, here is my recipe for sausage and veggie rolls. You can use any sausages you like, mine were meat based but you can substitute. I add plenty of grated vegetables into the mix, to make sure some veggies get eaten too.

The quantities below give you enough for x2 batches (or use x2 sheets of puff pastry). I make these up and then freeze half of the batch. They work fine to freeze, although the unfrozen batch had slightly more puff!

I don’t use puff pastry before 1 years + as it contains salt. I also think there are much better sources of nutrition, so I would recommend from 1 years +

  • 1 tablespoon of oil

  • 1 onion (150g)

  • 2 small courgette (175g)

  • 1 small sweet potato (150g)

  • 1 clove of garlic, peeled and crushed

  • black pepper

  • 300g sausage meat*, remove from casing

  • 2 sheets ready rolled puff pastry

  • 2 tablespoons tomato purée

  • 1 egg, beaten with a splash of milk

  • 1 tablespoon poppy seeds


Prep the veg: peel and finely chop the onion. Trim the courgette and grate (skin on). Then peel the sweet potato, trim and grate. Take a sauce pan and gently sauté the veg (onion, courgette and sweet potato), in the oil, for 10-12 mins to soften completely. (You want to try and sauté off as much of the water content of the veg as possible). Add a clove of crushed garlic, grind of black pepper and cook for a further 1-2 mins. Then set aside to cool completely, or you can prep this ahead and set aside in the fridge for when you are ready to make up the sausage rolls.


to make the sausage rolls ~

  1. Take one sheet of ready rolled puff pastry and unroll into a flat sheet, spread with 1 tablespoon of tomato purée

  2. Cut into three wide strips (the pastry should be landscape to you, giving you wide strips)

  3. In a bowl: combine the sausage meat and cold veg and mix completely

  4. Take one strip of the pastry and press the sausage and vegetable mix down the centre of the strip of pastry. Enough to fill the sausage roll, but also not too much as the sides of the pastry need to close over the filling

  5. Use the pastry, to encase the filling & roll into a long sausage roll. Sealing the sides with your fingers

  6. Cut into 4-5 mini sausage rolls

  7. Brush each roll with the egg glaze and sprinkle with poppy seeds

  8. Place on a lined baking sheet

  9. Repeat with the other sheet of puff pastry

ready for an egg glaze and sprinkle of poppy ~ then cook in the oven

ready for an egg glaze and sprinkle of poppy ~ then cook in the oven

for freezing ~

If you want to freeze a batch do it now: just cling film the tray of prepped rolls and once frozen place in a zip lock bag (to stop them sticking together)

to cook the sausage rolls ~

Preheat the oven to 180C (fan oven) and bake the sausage rolls for 20-25 mins, on a lined baking sheet. They should be completely cooked through, the pastry should have puffed up beautifully. To check cut one sausage roll in half, to ensure it is piping hot all the way through. Cool slightly on a wire rack and then serve.

meat, snacksMiriam Cooper