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These are delicious home-made sausage rolls that are liked by everyone and can be enjoyed anytime. For children who dislike vegetables, the veggies can be hidden inside the rolls by mixing with the meat. You can also put grated zucchini, mushrooms and spinach in the mixture. Serve the sausage rolls with your own dip or use the ordinary ketchup.

  • 2 sheets of puff pastry, partially thawed
  • 250g beef mince
  • 1/2 onion, finely diced
  • Few sesame seeds or ajwain

  • 2 cloves garlic, finely crushed
  • 1 large carrot, grated
  • 50g peas
  • 2 tablespoons breadcrumb
  • 1 egg, beaten
  • Oil spray
  • 1-2 tablespoon oil
  • Salt and pepper as taste
  • Fry onion and garlic in the pan. Add beef mince, put salt and pepper and cook until it gets brown.
  • Add grated carrot and cook the mixture well. Set the mixture aside.
  • Add the breadcrumb to the mixture. Mix it well to bind the contents together.
  • Make sure your puff pastry is only partially thawed. Otherwise your pastry might get dry.
  • Cut the puff pastry in half. Put the mixture in the centre. Roll it tight. Make sure the edges stick together. You can also apply water to the edges to make them sticky.
  • Preheat oven to 200-220°C.
  • Spray the baking tray with oil. Put the sausage rolls on the baking tray.
  • Sprinkle some sesame seeds or ajwain on top of the rolls. Press them lightly so that they stick to the pastry surface.
  • Brush the sausage rolls gently with the beaten egg. 
  • Put the sausage rolls in the oven for 20-25 minutes or until they get golden or puffed.
  • Let them cool for few minutes before removing from the tray so that they don't stick to the tray.
  • Cut the sausage rolls into desired pieces and serve.


    Lori Ann said...
    Looks neat! I live in China and DH made some similar-looking eggrolls yesterday.

    btw, I found you via BlogFrog on the Mom Loop community.
  1. ... on July 6, 2010 at 1:03 PM  
  2. Spoon and Chopsticks said...
    @Lori Ann, Thanks for the comment. Btw, who is DH?
  3. ... on July 6, 2010 at 6:55 PM  

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