Baked Sausage Roll with Puff Pastry and Tomato Chutney
Flaky golden puff pastry encasing spiced sausage meat, baked to perfection and served with a tangy tomato chutney, a beloved Aussie snack. This australian-inspired breakfast ready in about 45 minutes pairs sausagemeat, large egg, beaten, dried sage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 lb sausagemeat
- 1 medium (about 1/2 cup) onion, finely chopped
- 2 sheets (8x10 inches each) puff pastry sheets
- 1 large egg, beaten
- 1 tsp dried sage
- 1 tbsp dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, for serving tomato chutney
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a mixing bowl, combine 1 lb sausagemeat with 1/2 cup finely chopped onion, 1 tsp dried sage, 1 tbsp Dijon mustard, 1 tsp salt, and 1/2 tsp black pepper. Mix until evenly incorporated.
- Step 2: Roll out 2 sheets of puff pastry (8x10 inches each) on a lightly floured surface. Divide the sausage mixture evenly between the two sheets, shaping into long logs about 2 inches wide along the center of each pastry sheet.
- Step 3: Brush the edges of the pastry with 1 beaten large egg, then fold the pastry over the sausage meat to encase it, pressing the edges to seal. Cut slits on top for steam to escape and brush the entire pastry surface with the remaining beaten egg for a shiny finish.
- Step 4: Place the sausage rolls on a parchment-lined baking tray and bake for 25-30 minutes or until pastry is puffed and golden and sausage is cooked through.
- Step 5: Let rest 5 minutes before slicing. Serve warm with 1/2 cup tangy tomato chutney on the side.
Frequently asked questions
How long does Baked Sausage Roll with Puff Pastry and Tomato Chutney take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Sausage Roll with Puff Pastry and Tomato Chutney?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sausagemeat from drying out.
Can I substitute ingredients in Baked Sausage Roll with Puff Pastry and Tomato Chutney?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Sausage Roll with Puff Pastry and Tomato Chutney for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Sausage Roll with Puff Pastry and Tomato Chutney?
Australian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
