Homemade Beef & Vegetable Sausage Rolls


  • 6 sheets puff pastry, thawed
  • 3 slices bread
  • 1 onion, roughly chopped
  • 1 clove garlic
  • 1 carrot, peeled & roughly chopped
  • 1 zucchini
  • 1 capsicum
  • 1 bunch parsley
  • 500g beef mince
  • 500g sausage mince
  • 2 tablespoons tomato paste
  • 2 tablespoons BBQ sauce
  • 4 eggs, lightly beaten
  • salt and pepper
  • 1 egg, extra for wash
  • 1 tablespoon sesame seeds


  1. Preheat oven to 180C, fan forced.
  2. Line 2 baking trays with baking paper, or use a silicone baking tray.
  3. Put bread in a food processor, blitz for a few seconds to create bread crumbs, pour into large bowl.
  4. Add onion, garlic, carrot, zucchini, capsicum and parsley into food processor, blitz for a few seconds until finely chopped.
  5. Add beef mince, sausage mince, vegetables, tomato paste, BBQ sauce, eggs, salt and pepper into bowl with breadcrumbs.
  6. Using clean hands mix all ingredients thoroughly, divide into 12 even portions.
  7. Place each portion in log shape onto pastry sheets, making 2 logs per pastry sheet. Slice each pastry sheet in half.
  8. Whisk one egg in small bowl, brush onto edges of pastry sheet.
  9. Roll pastry sheet tightly over each potion and seal.
  10. Cut each roll into 6 even pieces, place onto baking tray.
  11. Brush each roll with egg wash and sprinkle with sesame seeds.
  12. Bake in oven for 20-25 minutes or until golden and cooked through.
  13. Rest on tray for 5 minutes before transferring to a wire rack to cool completely, or serve warm.


TO FREEZE: Complete step 14 and place in freezer. When ready to cook remove from freezer and place directly into oven. Bake on 180C for 35-45 minutes or until pastry is golden.

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