Why You’ll Love This Recipe
I enjoy how easy these sausage rolls are to prepare with just a handful of ingredients. The French onion soup mix adds depth and flavor without extra effort, while the puff pastry makes them buttery and crisp. I also like that I can cut them into bite-sized pieces for entertaining or leave them larger for a hearty meal. For me, they’re the perfect combination of comfort and convenience.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
35g salt reduced French onion soup mix
1 tbsp tomato ketchup
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
3 sheets Woolworths Puff Pastry Sheets, defrosted
1 egg
1 tbsp milk
Directions
Preheat oven to 200°C.
In a large bowl, combine the French onion soup mix, ketchup, Worcestershire sauce, Dijon mustard, and your choice of mince. Season with black pepper.
Cut each sheet of puff pastry in half. Place a portion of the mince mixture down the center length of each piece in a log shape.
Whisk the egg and milk together, then brush along one edge of the pastry. Roll the pastry over the filling and press to seal.
Brush the tops with the egg wash.
Cut each log into 6–8 pieces with a serrated knife and place on a parchment-lined tray.
Bake for 20–25 minutes, until golden brown and cooked through.
Serve warm with tomato sauce, chutney, or cranberry-tomato sauce.
Servings and Timing
This recipe makes about 18–24 sausage rolls, depending on size. Prep time is 20 minutes, bake time is 25 minutes, for a total of 45 minutes.
Variations
Sometimes I swap in a different type of mince for a lighter or richer version. If I want extra flavor, I add a little grated cheese to the filling. I also like sprinkling sesame seeds or poppy seeds on top before baking for extra crunch.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a 180°C oven for about 10 minutes so the pastry stays crisp. These also freeze beautifully—I freeze them before baking and cook straight from frozen, adding 5–10 extra minutes.
FAQs
Can I use different types of mince?
Yes, the recipe works well with a variety of options.
Do I need to cook the filling before wrapping in pastry?
No, the filling cooks fully in the oven.
Can I make these ahead of time?
Yes, I assemble them ahead and refrigerate or freeze until ready to bake.
Can I use homemade puff pastry?
Yes, but store-bought puff pastry makes this recipe quick and easy.
Can I make them spicier?
Yes, I add chili flakes or hot sauce to the filling for a kick.
How do I stop the pastry from going soggy?
I make sure the oven is preheated properly and bake on a lined tray for crisp pastry.
Can I serve them cold?
Yes, but I prefer them warm when the pastry is flakiest.
Can I use gluten-free pastry?
Yes, gluten-free puff pastry works well as a substitute.
Can I add vegetables to the filling?
Yes, finely grated carrot or zucchini can be mixed into the mince.
How do I get the pastry golden brown?
Brushing with egg wash before baking gives them a glossy, golden finish.
Conclusion
I love how these French onion sausage rolls turn a few simple ingredients into something so delicious. The savory filling wrapped in crisp puff pastry makes them the perfect snack, appetizer, or meal. For me, they’re a reliable crowd-pleaser that’s quick to prepare and always a favorite at gatherings.
