Oven-Baked Sausage Rolls with Puff Pastry and Sage

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Flaky puff pastry encases seasoned sausage meat and fresh sage, baked to golden perfection for a classic Australian snack. This Australian-inspired recipe, ready in about 40 minutes, turns puff pastry sheets, sausagemeat, fresh sage leaves 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

• 2 sheets (about 500g) puff pastry sheets
• 400g sausagemeat
• 10 leaves finely chopped fresh sage leaves
• 1 small onion finely diced onion
• 1 clove minced garlic clove
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large beaten for egg wash egg

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Instructions

1. Step 1: Preheat your oven to 400°F (200°C). In a medium bowl, combine 400g sausagemeat, 10 finely chopped fresh sage leaves, 1 small finely diced onion, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until all ingredients are evenly distributed.
2. Step 2: Roll out 2 sheets of puff pastry (about 500g total) on a lightly floured surface to smooth any creases. Divide the sausage mixture evenly along the center length of each pastry sheet into two long logs.
3. Step 3: Fold the pastry over the sausage logs and seal the edges by pressing firmly with your fingers or a fork. Cut each log into 6 equal pieces and place them seam side down on a baking tray lined with baking paper.
4. Step 4: Brush the tops of the sausage rolls with 1 beaten large egg to give them a golden finish when baked.
5. Step 5: Bake in the preheated oven for 25 minutes or until the pastry is puffed and golden brown and the sausage meat is cooked through, reaching an internal temperature of 160°F (71°C). Allow to cool for 5 minutes before serving.