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Same idea as a sausage roll, better shape. You squeeze the mince out of the sausages, mix it with grated carrot and zucchini and a bit of seasoning, spread it over puff pastry, roll the whole thing into a log and slice it into scrolls.

Using sausages instead of plain mince is the shortcut. They’re already seasoned and already fatty enough to stay juicy, so you’re not standing there measuring herbs.

They take about 20 minutes in the oven and come out golden and flaky. Good for lunchboxes, good for a plate of food when people come over.

Why You’ll Love It

The vegetables disappear into the mince, which is the entire point if you’ve got a fussy eater at home. It’s cheap food, a packet of sausages and 2 sheets of pastry go a long way. There’s no pastry to make and no shaping to get right, you just roll and slice. And they reheat well, so a batch does lunchboxes for a couple of days rather than being a one-off.

Handy Tips

Grate the carrot and zucchini finely, because big shreds stay crunchy and give the game away. If the log feels soft when you go to slice it, put it in the freezer for 10 to 15 minutes first and it’ll cut cleanly instead of squashing. Use a sharp knife and cut straight down rather than sawing. When you’re joining the 2 pastry sheets, overlap them slightly and press along the join with a fork, otherwise they separate as you roll.

What To Serve With It

Tomato or BBQ sauce is the obvious one and it’s what most people will reach for. They’re good with a simple green salad or some cut vegetables if you’re making a meal of them, and they sit happily on a platter with other finger food. For lunchboxes, one or two with some fruit and veg sticks does the job.

How to Store It

Keep them in an airtight container in the fridge for up to 3 days. They’re better warmed back up than eaten cold, and the oven or air fryer will bring the pastry back much better than the microwave will, which turns it soft.

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Sausage Roll Scrolls 1
Steph de Sousa

Sausage Roll Scrolls

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Flaky, cheesy, and packed with flavor — these Sausage Roll Scrolls are a must-try! Think of them as a fun twist on classic sausage rolls, with juicy, spiced beef wrapped in golden puff pastry.
Print Recipe
prep time Prep Time 30 minutes
setting time Cook Time
 20 minutes
total time Total Time 50 minutes
Servings: 8
Course: Recipes
Cuisine: Australian
Calories: 38
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 1 Gourmet Beef Sausages – packet
  • 2 pieces Elmsbury Puff Pastry – partially thawed
  • small Carrot
  • 1 The Good Stuff small Zucchini
  • 1 tbsp Stone Mill crushed Garlic
  • 1 tsp Stone Mill Smoked Paprika
  • 1 tsp Stone Mill Salt
  • ½ tsp Stine Mill Pepper
  • Colway BBQ or Tomato Sauce
  • Large handful of Westacre grated Mexican Cheese
  • Confidence Paper Towel

Equipment

Method
 

  1. Pre heat oven to 190 degrees
  2. Remove Sausage casings, placing the Mince into a bowl
  3. Add Garlic, Smoked Paprika, Salt and Pepper.
  4. Grate the Zucchini and Carrot, place in the bowl with the Sausage mince and mash with a fork to combine (could use food processor)
  5. Place the two Puff Pastry sheets next to one another slightly overlapping – push down with a fork vertically from top to bottom where overlapping to connect the two sheets
  6. Cover the entire surface of the Pastry in the Mince and Vegetable mix gently pushing down.
  7. Sprinkle the Cheese over the meat.
  8. Roll the pastry up firmly, horizontally from one end to the other until completely rolled up and into the shape of a log then pop in the freezer for 10-15 minutes if the pastry is too soft.
  9. Slice eight Scrolls using a sharp knife cutting from top to bottom, placing each scroll on a baking tray (if cutting is proving messy, you can optionally freeze the log slightly beforehand)
  10. Bake for 20-25 minutes until pastry is golden and cooked through

Nutrition

Calories: 38kcalCarbohydrates: 1gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 8mgSodium: 70mgPotassium: 90mgFiber: 0.2gSugar: 1gVitamin A: 57IUVitamin C: 4mgCalcium: 5mgIron: 0.2mg

Video

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FAQs

Can I use plain mince instead of sausages?

You can, but you’ll need to season it yourself. The sausages come already seasoned and that’s doing a lot of the work here. If you go with plain mince, you’ll want to add more than the garlic, paprika, salt and pepper listed.

Can I add different vegetables?

Yes, as long as you grate them finely and don’t go overboard. Anything very wet will make the mix sloppy and the pastry soggy underneath, so if you’re using something juicy, squeeze the moisture out first.

Can I freeze them?

I haven’t tested freezing these, so I can’t tell you how they come out or how long to bake them from frozen. The freezer does get used in the recipe, but only to firm the log up for 10 to 15 minutes before slicing.

Why did the bottom go soggy?

Usually too much moisture in the filling. Zucchini in particular holds a lot of water, so give the grated veg a squeeze before it goes in with the mince, and don’t spread the mix on too thick.

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