Oven-Baked Sausage Rolls with Herb-Infused Puff Pastry

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Golden puff pastry envelops seasoned pork sausage filling, baked to flaky perfection — a classic Australian snack perfect for gatherings or casual meals. This Australian-inspired recipe, ready in about 50 minutes, turns pork sausage mince, frozen puff pastry sheets, onion into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g pork sausage mince
• 2 sheets (about 500 g) frozen puff pastry sheets
• 1 medium, finely chopped onion
• 2 tbsp, finely chopped fresh parsley
• 1 tbsp dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, beaten for egg wash egg
• 1 tbsp olive oil

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Instructions

1. Step 1: Preheat your oven to 200°C (390°F). In a skillet, heat 1 tbsp olive oil over medium heat and sauté 1 finely chopped medium onion for 5 minutes until translucent and fragrant.
2. Step 2: In a bowl, combine 500 g pork sausage mince, the softened onion, 2 tbsp finely chopped fresh parsley, 1 tbsp Dijon mustard, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until well combined.
3. Step 3: Roll out 2 sheets of frozen puff pastry on a floured surface into rectangles about 25x30 cm each. Divide the sausage mixture evenly along the length of each pastry sheet, forming a log about 5 cm wide.
4. Step 4: Brush the edges of the pastry with the beaten egg (1 large egg) to seal. Roll the pastry tightly around the sausage filling and press edges firmly to seal.
5. Step 5: Cut each roll into 8 equal pieces and place them seam-side down on a baking tray lined with parchment paper. Brush the tops with beaten egg to achieve a glossy finish.
6. Step 6: Bake in the preheated oven for 25-30 minutes until the pastry is golden brown and puffed, and the sausage is cooked through with an internal temperature of 75°C (165°F). Allow to cool slightly before serving.