top of page
  • gletellier5

Sausage rolls on the go

When it comes to lunch box it can be daunting to ensure a balance between variety, excitement and healthy lunch. Having two kids who decided to have a lunch box everyday at school because school dinners are not that good I had to be creative to stick with the principles above.

Working myself four days a week I have little energy to prepare lunch box every night for the next day so I thought why not preparing small things over the week-end you would serve for a buffet. First thing came to my mind: sausage rolls….So easy to do and can be frozen in batches….just have to take them out as the need arise!


You will need:

500g good quality pork sausage meat

salt & pepper

1 tsp of mustard (grain or strong, pending of your taste)

herbs finely chopped such as rosemary, parsley

1 red onion finely chopped

250gr ready roll puff pastry

1 egg lightly beaten

sesame seeds

Turn your oven at 200C

In a frying pan cook gently the red onion finely chopped until softened.

Place your sausage meat in a bowl and add the herbs finely chopped, 1 tsp of mustard, salt and pepper and the cooked red onion.

With your fingers mixed all the ingredients until well blend.

Lay your ready roll puff pastry on a baking sheet. Fold it in two using the length of the pastry to get the middle. Then unfold and cut the pastry in the middle to have two wide strips of puff pastry.

With your fingers shape half of the sausage meat to get a roll and place it in the first half part of one of the puff pastry strip. Make sure to leave a space with the border.

Brush the edges with some egg.

Fold the puff pastry over the meat and press the edges with the back of a fork.

Repeat the same procedure with the over strip of puff pastry and the remain of the sausage meat.

You should have two long roll. With a clean knife cut each roll in four.


Place your rolls on a baking sheet. Brush them with the egg and spread over sesame seeds

Place the tray in the oven and cook for 20 minutes or until the puff pastry is golden.


Let them cool and freeze them in batches. You can easily warm them up when you need it or enjoy straight away with a nice green leafy salad!

0 views0 comments


Post: Blog2_Post
bottom of page