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Natalie’s home-made sausage rolls

10 February 2022

Impress your friends and family this summer with Natalie’s home-made sausage rolls!

Natalie is one of our credit assessors, and her home-made sausage rolls are a huge hit at the Heartland office.

Perfect for any occasion this summer holiday — they are sure to be a crowd pleaser. Flaky on the outside, juicy and full of flavour on the inside, we challenge you not to finish the entire plate before your next family barbecue!


Makes 24 mini rolls

  • 10 sheets of puff pastry — thawed and cold
  • 250g sausage mince
  • 250g beef mince
  • 250g pork or chicken mince
  • 2 tbsp tomato sauce
  • 2 tbsp barbeque sauce
  • 1 tbsp mustard (Natalie uses Dijon)
  • 3 eggs
  • 1 cup breadcrumbs
  • Any herbs or spices that you like — Natalie uses:
    • 1 tsp dried dill
    • 1 tsp fresh parsley
    • 1 tbsp chicken stock powder
    • 1 tsp peri peri seasoning
    • 1 tbsp smoked paprika
    • ½ tsp mustard powder
    • 1 tsp salt
    • White pepper — a few shakes
  • Seeds to sprinkle before baking (Natalie likes sesame, but you could also use poppy, flax, or a mixture!)


  • Preheat oven to 200°C
  • Mix dry ingredients together in a small bowl (breadcrumbs, herbs, spices, and seasonings)
  • Mix wet ingredients together in a large bowl (minced meats, sauces, and mustard)
  • Add dry mixture to the meat mixture and mix thoroughly
  • Add 2 eggs (lightly beaten first) and mix thoroughly
  • Take a pastry sheet, and:
    • With wet hands take one tenth of mixture and place it in the middle at the top of the pastry sheet
    • Spread it out in a roll shape to the edges of the pastry sheet
    • Fold the top of the pastry sheet over the meat mixture into a roll
    • Roll the pastry into one long sausage roll
    • Cut to the lengths you want
    • Place onto the baking tray
    • Repeat this process until you have used up all the sausage mixture and pastry
    • Then, beat remaining egg, brush all rolls with the egg wash and sprinkle generously with your chosen seeds
    • Place on baking paper lined trays ready to cook (not foil — they will stick!)
  • Turn oven down to 180°C and place rolls in immediately
  • Bake for 30 – 40 minutes
  • Place on a cooling rack once out of oven
  • Serve with dipping sauce of choice such as tomato, barbeque, sweet chilli, or a mayonnaise and sauce mix
  • Delicious hot or cold!

Tip: Make these ahead of time and freeze for later! When ready to eat, ensure they are defrosted and reheat in the oven at 160°C for 10 – 20 minutes.