Hidden Veggie Sausage Rolls Recipe

Hidden Veggie Sausage Rolls

With the weather cooling down, there is no better time to make a batch of homemade sausage rolls. These are perfect for an easy weekend lunch and they also make a great addition to any school lunchbox! Whether you choose to serve them warm or cold, these Hidden Veggie Sausage Rolls are absolutely delicious!


There are a few little tricks to getting your sausage rolls to be nice and crispy. The first trick is to brush an egg wash over the sausage rolls before baking. The second important thing is to make sure that you’re choosing lean mince to use in the sausage rolls – this will mean that less fat will drizzle out while cooking. You also want to limit the amount of liquid in the sausage roll filling mixture, so make sure that you squeeze out all of the excess liquid from the carrot and zucchini after you’ve grated them (this will make a huge difference!). If you find that during the baking time your sausage rolls are sitting in a bit of liquid, remove them from the oven, drain off the liquid and then pop them back in. These tips will have you well on your way to crispy sausage rolls!


Hidden Veggie Sausage Rolls Recipe


  • 4 sheets puff pastry, defrosted
  • 500g very lean pork, beef, lamb, chicken or veal mince
  • 500g sausage mince
  • 1 brown onion, chopped finely
  • 2 carrots, grated
  • 1 large zucchini, grated
  • 1½ tablespoons tomato sauce
  • ¼ cup Worcestershire sauce
  • 1 tablespoon milk
  • 1 egg
  • Sesame seeds or black poppy seeds to sprinkle (optional)


  1. Preheat oven to 220 degrees celsius (or 200 degrees if using fan-forced).
  2. Grate the carrots and zucchini and squeeze out any liquid through a strainer.
  3. Place the drained carrot and zucchini into a bowl.
  4. Add the onion, two minces, tomato sauce and Worcestershire sauce to the bowl.
  5. Mix together until well combined.
  6. Cut one sheet of defrosted puff pastry in half.
  7. Whisk the egg and milk together.
  8. Using a pastry brush, lightly brush the egg mixture down one long side of each pastry half.
  9. Place ⅛ of the sausage mixture in a line down the opposite side.
  10. Roll the sausage rolls into a long thin roll.
  11. Place the joined pastry seam facing down.
  12. Cut each roll into 3-4 pieces.
  13. Brush lightly with the egg mixture.
  14. Sprinkle with sesame seeds or black poppy seeds.
  15. Place the sausage rolls onto non-stick baking trays.
  16. Cook in the oven for 25-30 minutes or until the pastry is golden and puffed and the mixture is cooked through.


There’s just nothing quite like a batch of homemade sausage rolls, is there! What type of mince do you prefer to use in your sausage rolls? 

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