Sausage rolls
Serves: 12
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 stalk of celery, finely chopped
  • 1 large clove of garlic, crushed
  • 500 grams lean beef mince
  • 1 egg
  • 40 grams baby spinach leaves, roughly chopped
  • 60 grams parmesan cheese, grated
  • pinch of nutmeg
  • salt and pepper
  • 3 sheets frozen puff pastry
  • 1 egg, beaten, extra for brushing the tops of the sausage rolls
  • tomato sauce / tomato chutney to serve
  1. Heat the olive oil in a frying pan and add the onion, celery and garlic. Fry until softened. Set aside to cool.
  2. Preheat the oven to 220 degrees celsius and line a large baking sheet with baking paper.
  3. In a large bowl, combine the mince, cooled onion mixture, egg, spinach and parmesan cheese, nutmeg, salt and pepper. Mix well so that all the ingredients combine.
  4. Cut pastry sheets in half along the longest side. Divide the mixture evenly between the six sheets, moulding it into a sausage shape along the length of the pastry. Place the meat mixture in the middle of the sheet of pastry to make it easier to roll. Roll the pastry to enclose the filling.
  5. Cut into 3 piece and place rolls, join side down, on the baking sheet.
  6. Brush with the beaten egg.
  7. Bake for 30-35 minutes or until golden brown on both sides.
Recipe by Villiers Brown at