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Farmhouse News

Andre Henry from Glencoe Farms Australia shares his mum’s secret weapon for making the most delicious sausage rolls.




4 sheets ready rolled puff pastry

1 tbsp milk

1 egg

500g veal mince (or beef mince) and 500g sausage mince

1 small red onion, finely chopped

1 small carrot, coarsely grated

3 cloves garlic, crushed

1/4 cup finely chopped fresh flat-leaf parsley

1 jar of Grandma Blue’s Bolognese Sauce

1/4 cup Worcestershire sauce



1. Preheat oven to 220°C fan forced. Line 2 large baking trays with baking paper.

2. Thaw puff pastry. Meanwhile, combine milk and egg in a small jug. Whisk well.

3. Combine veal and sausage mince, onion, carrot, garlic, parsley and sauces in a large bowl. Season with salt and pepper. Divide mixture into 8.

4. Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally, or make any size or shape you wish. Spoon 1/8 of the mince mixture down along the long side of one pastry half, shaping mince into a long sausage shape. Brush opposite long edge with a little egg mixture.

5. Roll up pastry to enclose filling, finishing seam side down. Brush top of log with egg mixture. Cut into 6 short pieces.

6. Place pieces, seam side down on prepared tray, approx. 2cm apart. Repeat with remaining mince mixture, pastry and egg wash.

7. Bake at 220°C for 10 minutes, then 190°C for a further 10-15 minutes or until golden and cooked through.

Recipe kindly provided by Glencoe Farms Australia