Beef mince Entrees

Christmas stuffing sausage rolls

Name: Christmas stuffing sausage rolls recipe
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 20
Ingredients: 375g frozen puff pastry sheet, just thawed (we used Carême; see recipe notes); 1 egg, lightly whisked; Black and white sesame seeds, to sprinkle; Tomato sauce or relish, to serve; 400g pork & beef mince; 125.00 ml finely chopped flat-leaf parsley; 2 tsp Dijon mustard; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp dried oregano; 100g sliced seeded bread, torn; 40.00 ml extra virgin olive oil; 1 red onion, finely chopped; 2 rashers smoky bacon, finely chopped; 2 large garlic cloves, finely chopped; 20.00 ml finely chopped thyme leaves; 20.00 ml brandy

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45m

50m

Xmas stuffing sausage rolls beef and pork combo mince

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by Lucy Nunes

Delicious Team

Dec 01, 2025

We've taken arguably one of the best parts of a roast dinner and stuffed (sorry, we had to!) them into sausage rolls! These golden bites are bursting with flavour and texture, perfect for the festive season.

You can assemble them several days ahead, or even freeze them and bake them on the day (see recipe notes).

375g frozen puff pastry sheet, just thawed (we used Carême; see recipe notes)
1 egg, lightly whisked
Black and white sesame seeds, to sprinkle
Tomato sauce or relish, to serve

Meat filling

400g pork & beef mince
1/2 cup finely chopped flat-leaf parsley
2 tsp Dijon mustard
2 tsp garlic powder
2 tsp onion powder
1 tsp dried oregano

Stuffing

100g sliced seeded bread, torn
2 tbs extra virgin olive oil
1 red onion, finely chopped
2 rashers smoky bacon, finely chopped
2 large garlic cloves, finely chopped
1 tbs finely chopped thyme leaves
1 tbs brandy

Method

1.

For the stuffing, place bread in a food processor and whiz until breadcrumbs. Transfer to a large bowl. Heat the oil in a medium frypan over medium heat. Cook onion and bacon, stirring occasionally, for 8 minutes, or until softened. Stir in garlic and thyme and cook for another 1 minute. Add to breadcrumbs along with brandy and stir to combine. Season with salt flakes and freshly ground black pepper. Chill to cool.
2.

For the meat filling, combine all ingredients in a large bowl and season with salt flakes and freshly ground black pepper.
3.

Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Cut pastry in half lengthways. Place a rectangle of pastry with the long side facing you, and roll out to make the pastry 1cm wider. Arrange half the meat in a log along the long side closest to you. Cover with half the stuffing and roll to enclose. Place on a tray. Repeat with remaining pastry, meat and stuffing. Chill for at least 15 minutes (it will be easier to cut when chilled).
4.

Cut each log into 10 portions and place on prepared tray. Brush with whisked egg and sprinkle with seeds and a little salt flakes. Bake for 40 minutes, or until puffed and golden. Set aside on a wire rack for 10 minutes before serving with tomato sauce or relish.

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Recipe Notes

Puff pastry softens very quickly when it’s hot, as it contains a lot of butter. If your pastry becomes too soft and is hard to handle, simply pop it back into the fridge for 10-15 minutes to firm up. You can assemble the rolls in advance. Wrap logs in plastic wrap and store in the fridge for up to 2 days, or freeze for up to 1 month. If frozen, thaw in the fridge before cutting into portions. Brush with egg and season just before baking.