Bite Sized Homemade Sausage Rolls

Bite Sized Homemade Sausage Rolls

You know when you’re at a party and there’s lots of delicious finger food but you just want to top it off with something that fills your tummy properly? These sausage rolls are the perfect thing to serve up this festive season. These bite sized homemade sausage rolls are easy to prepare, can be prepared in advance, are a healthy and wholesome choice that while still a bite sized finger food, are substantial enough to satisfy.

These are one of the things that Derek had in his cooking repertoire when we met!  So, I’m going to hand over to Derek to fill you in on his recipe.  (Oh, and just be sure to buy the ‘butter’ puff pastry.  If you’d like more information on good and bad fats – you can read more here).

Hey all. The key to these little guys is dicing everything up very finely – you don’t want little chunks of onion falling from the sausage roll after taking a bite.  It’s also key to put some elbow grease into mixing the mince and other ingredients, so it forms a sticky paste.  It’s worth the effort – then there won’t be any left in the dish at the end of the party!

I didn’t add any spice to this batch, but if you do, make it just a hint. And salt, you are going to want a good teaspoon of fine sea salt. So here we go…


  • I pack of our grassfed beef mince (700g)
  • 1 pack butter puff pastry
  • 1 brown onion – very finely chopped
  • Good handful fresh parsley – chopped finely
  • 2 big tablespoons tomato paste
  • 3 tablespoons Worcestershire sauce
  • Sea salt and cracked black pepper.
  • 3 egg yolks
  • Dash milk
  • Sesame seeds



Place the mince in a bowl. Add to it the finely chopped onion and parsley.  Mix until evenly distributed.  Add 2 of the egg yolks, Worcestershire sauce, tomato paste, salt and pepper.  Mix really well, pressing into the mince with a fork as you mix.  I mixed it really firmly until my arm was sore. This will get it to a sticky paste-like consistency of sausage mince (which many recipes call for).

If you want to be new age, you can sneak some finely grated carrot into the mixture to make sure you get your veg into the meal. Not my preference!

Heat oven to 200oC. Place some non-stick baking paper on 2 oven trays.

Take 6 pastry sheets and cut in half.  Place the mince in long sausage like lengths along the centre of each pastry sheet.  Roll the pastry over the mince from one side and then again from the other side, until it comes around to meet up with the first edge of the pastry. If the pastry is not very soft and not sticking well, you can use a little of the beaten egg mixture (for basting) to help it stick together. Cut into bite sized lengths (6 per pastry sheet) and place on the baking trays with the pastry join underneath.

Take the last egg yolk and beat in a small bowl or cup.  Add a dash of milk and beat.  Brush the tops of the sausage rolls sparingly with the mixture  (I brushed mine with plain egg yolk and I felt it was a bit thick – a bit more like a glaze, so I suggest adding the tiny dash of milk to thin it down). Top with a light sprinkling of sesame seeds.

 Place in the oven and cook for 20-25 minutes.  Remove when crisped and golden. There you have it – little golden bites of joy!

Serve with some good old tomato sauce!   Derek.