Mini sausage rolls on a board with tomato ketchup

Mini sausage rolls

  • Rating: 5 out of 5.81 ratings
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Makes 20

Everybody's favourite party food. John Torode's trick is to add water to the sausage mix, which makes the pastry puff up

  • Freezable (uncooked)
low insalt0.5g



  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar, or use the flat of a knife on a chopping board. Mix together with the parsley and stir in 50ml cold water.

  • STEP 2

    Blend the sausagemeat in a food processor (if using sausages, peel away the skins) on a high speed, pour the garlic water into the mixture, then season with pepper. Blend until combined.

  • STEP 3

    Unroll the pastry onto a board and cut in half lengthways.

  • STEP 4

    Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.

  • STEP 5

    Tightly roll the pastry around the sausagemeat and brush the ends with the beaten egg to secure.

  • STEP 6

    Cut each roll into 10 pieces with a sharp knife, each about 2.5cm long, and arrange on a baking sheet. Will keep, covered and frozen, for one month. 

  • STEP 7

    Brush more beaten egg all over the pastry. Cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Add an extra 10 mins if cooking from frozen. Eat hot or cold with tomato ketchup, if you like.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.81 ratings
  • Body Fit Folding Electric Treadmill

    Exclusive offer from Good Food Deals: Get money off a BodyFit folding electric treadmill

    Get offer

Sponsored content