Sausage rolls are one of our favourite things to eat, but some popular ready-made brands are known for being really unhealthy. This healthy, homemade sausage roll recipe has plenty of vegetables, and is just as delicious (or perhaps even tastier), yet without the guilt! We also have vegan and vegetarian versions of the recipe, look out for the orange text.
~600g of puff pastry (UK: 2 sheets, SG: 4 sheets)
For a vegan recipe, simply leave the eggs off.
Chia or sesame seeds
For the filling
200g minced beef
150g minced chicken (or minced turkey)
Vegetarian/vegan: we recommend 350g of Meatless Farm mince.
Half an onion, finely diced
1 garlic clove, minced
Half a medium carrot, grated
Half a medium courgette/zucchini, grated
3 tbsp chopped parsley
3 teaspoons ground nutmeg
Salt and pepper
Preheat your oven to 200°C. Get an adult’s help if you’re unsure about how to do this!
Line your baking tray with greaseproof baking paper, then carefully unpack the puff pastry sheet and lay it out on the tray. If you’re using frozen pastry, allow it to thaw slightly till it’s soft enough to handle and squish.
Using a fork, poke holes all over the pastry. This stops the pastry bubbling up too much.
In a mixing bowl, combine all of your ingredients for the sausage roll filling, washing your hands after handling any meat or raw vegetables.
With a spoon, scoop the filling onto your sheet of puff pastry in a line about 2cm thick. Cover with the puff pastry and roll tightly just so there is about 2cm of overlap. Cut the pastry and repeat the above step until all the puff pastry is used Roll the pastry over the up.
Brush with egg-wash and garnish with seeds.
Place the tray in the oven and turn down the heat to 160°C. Bake in the oven for 25 minutes until golden brown.