sausage rolls

Our test kitchen made these delicious sausage rolls using reduced fat flakey pastry. Delicious without all the guilt!


Makes 40 approx. 5½ to 6 cm sausage rolls

Time: 45 mins



1 packet flaky pastry sheets (5 sheets)*

700 g sausage meat (we used beef sausage meat)

2 tsp. dried sage

1 onion very finely chopped

1 small peeled grated Granny Smith apple

¼ cup chopped parsley

1 medium carrot, grated

1 cup rolled oats

1 tsp. salt

1 tsp. fresh ground black pepper

1 egg, beaten for egg wash


  1. Preheat the oven to 190degC fan bake.
  2. Mix sausage meat, sage, onion, apple, parsley, carrot, rolled oats, salt and pepper. Mix well.
  3. Cut pastry sheets in half-length wise.  Wet one long edge with water on a brush.
  4. Divide sausage meat mixture evenly between pastry sheets.
  5. Roll up tightly.  Brush with egg.  Cut each tube into 4 pieces.
  6. Place on greased tray with join underneath.  Cut 2 slits on top of each sausage roll with a sharp knife.
  7. Bake for 20 minutes or until golden brown.


*We used Edmonds Reduced Fat (40% less fat) Flakey Pastry with excellent results.