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Sausage safari rolls

  • 0:40 Prep
  • 0:25 Cook
  • 8 Servings
  • Advanced


  • Canola oil cooking spray
  • 300g lean beef mince
  • 250g sausage mince
  • 1 small carrot, grated
  • 1/4 cup frozen peas
  • 2 green onions, thinly sliced
  • 2 teaspoons mixed dried herbs
  • 1 small red capsicum, finely chopped
  • 3 sheets frozen ready-rolled reduced-fat puff pastry, partially thawed
  • 1 egg, lightly beaten
  • Tomato sauce, to serve


  • 1
    Preheat oven to 200°C/180°C fan-forced. Spray 2 large baking trays with oil. Combine beef mince, sausage mince, carrot, peas, onion, herbs and capsicum in a bowl.
  • 2
    Cut 2 sheets of pastry in half crossways. Spoon one-quarter of the mince mixture along the centre of 1 pastry half. Brush egg around edge of pastry. Roll up to enclose filling. Cut into 6 pieces crossways. Place on prepared tray. Repeat with remaining pastry halves and mince mixture.
  • 3
    Cut twenty-four 5cm-long leaf shapes from remaining pastry sheet. Using a sharp knife, score leaves to create ‘veins’. Brush rolls with egg. Arrange 1 leaf on each roll. Brush with egg.
  • 4
    Bake for 20 to 25 minutes or until golden and cooked through. Serve with sauce.

Source: taste.com.au


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