I like to call these “Serious Sausage Rolls” because the usual sausage rolls I make for a post footy game or kids catch up are kept quite plain.  But these bad boys pack a mighty punch in flavour. I used veal mince, to be completely honest because it had a yellow sticker on it for $5.00 in the supermarket, but you can use lamb mince, beef mince, pork or chicken if you feel like it.  I also bought the puff pastry because, why wouldn’t you.  Yes I have made puff pastry before but the kids would have been climbing the walls if I had made them wait for my 35th fold and rest in the puff pastry choreography dance.

As with all of my recipes, they are here for you as a baseline recipe, add whatever you think would work and have on hand.  Life is meant to be easy and to have delicious sausage rolls in it.  So enjoy it!!


500 gm veal mince

500 gm sausage mince

1 brown onion finely diced (unless you are using a food processor then just peel and halve it)

½ red pepper

½ red pepper finely chopped and seeded

2 tablespoons chopped basil

90 gm haloumi crumbled

Black pepper

A pinch of salt

3 tablespoons of parsley chopped

4 sheets of puff pastry (I used pampas)

1 egg for egg wash

Roasted sesame seeds to decorate 


Preheat your oven to 200C degrees.  Line 2 large baking trays with baking paper.

In a food processor add the onions and blitz until they are finely chopped.  Add the mincemeat, pepper, herbs and chilli and continue to blend until they are all chopped and combined.  Add the crumbled halloumi last and then pulse until the cheese is evenly distributed through the mix

On a clean surface place your pastry keeping the plastic layer on the bottom as this makes it easier to handle and fold.  

Spoon a line of the mince mixture like a long sausage down the edge of the pastry leaving a 1-2 cm border on the far edge of the pastry.  Fold over the pastry so that the border edge meets the pastry next to the sausage mince.  Press down gently and cut along the edge where the two pastry layers meet.

Separate the remaining pastry and with a fork press down the edges where the two layers have been joined. Cut into desired size sausage rolls and remove the plastic!

Continue the process until you have used all of your sausage mince.

In a small bowl crack the egg and mix thoroughly.  Brush the egg wash over the sausage rolls and sprinkle the sesame seeds over the sausage rolls.  Bake for 15-20 minutes and remove from the oven when they are golden brown.

Allow to cool on the tray before serving warm.