Coles sausage rolls are a beloved Australian bakery staple—flaky golden puff pastry wrapped around a savory, moist filling of seasoned ground meat. This recipe recreates that familiar taste at home, using simple ingredients and a method that yields crisp, golden rolls every time. Whether you serve them as a party snack, lunchbox filler, or game-day treat, they’re guaranteed to disappear fast.
Ingredients
- 1 lb (450 g) ground beef (or half beef, half pork)
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 1 clove garlic, minced
- 1 cup (100 g) fresh breadcrumbs
- 1/2 cup (125 ml) beef or chicken stock
- 1 large egg, lightly beaten (for filling)
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2 g) black pepper
- 1/2 teaspoon (1 g) dried thyme (optional)
- 1 sheet (about 10 x 10 in / 25 x 25 cm) frozen puff pastry, thawed
- 1 egg yolk + 1 tablespoon milk, for brushing
Instructions
- Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
- In a large bowl, combine the ground meat, onion, garlic, breadcrumbs, stock, beaten egg, Worcestershire sauce, salt, pepper, and thyme (if using). Mix with your hands or a fork until just combined—don’t overwork, or the filling will be tough.
- On a lightly floured surface, lay out the puff pastry sheet. If it’s a square, cut it in half to make two rectangles. If it’s already a rectangle, keep it whole.
- Divide the filling into two portions. Shape each portion into a long log about 1 inch (2.5 cm) thick, and place it along one long edge of each pastry rectangle.
- Brush the opposite edge of the pastry with a little water. Roll the pastry over the filling, pressing gently to seal. You should have a long cylinder. Trim the ends if needed.
- Cut each cylinder into 6 equal pieces (about 2 inches / 5 cm each). Place them seam-side down on the prepared tray, leaving a little space between each.
- Brush the tops with the egg yolk and milk mixture. This gives a shiny, golden finish.
- Bake for 30–35 minutes, until the pastry is puffed and deep golden brown, and the filling is cooked through. To check, insert an instant-read thermometer into the center of a roll—it should read 160°F (71°C), the USDA FSIS safe minimum for ground meat.
- Let cool on the tray for 5 minutes before serving. They’re great hot or at room temperature.
Tips
- Don’t overmix the filling: Overworking the meat mixture can make the sausage rolls dense and tough. Mix until everything is just combined.
- Keep pastry cold: If the puff pastry gets too warm, it becomes sticky and hard to handle. Work quickly, and if it becomes too soft, pop it back in the fridge for 5–10 minutes.
- Seal well: Brush the edge with water and press gently to seal. If the seam isn’t sealed properly, the filling may leak during baking.
- Substitute ground meat: You can use all pork, all beef, or a mix of both. Ground chicken or turkey also work, but they’re leaner, so add an extra tablespoon of stock or oil to keep the filling moist.
Serving Suggestions
Serve sausage rolls with a side of tomato sauce (ketchup) or a tangy chutney. They’re perfect for parties, picnics, or as a snack with a simple green salad. For a more filling meal, pair them with mashed potatoes and steamed peas—a classic Aussie combo.
Variations
- Cheesy: Add 1/2 cup (60 g) grated cheddar or mozzarella to the filling for a melty surprise.
- Spicy: Add 1–2 teaspoons of sriracha, chili flakes, or a finely chopped fresh chili to the meat mixture.
- Herb & Veggie: Add grated carrot, zucchini, or corn to the filling for extra moisture and nutrition. Squeeze out excess liquid from grated vegetables first.
- Mini sausage rolls: Cut the pastry into smaller rectangles and make bite-sized rolls—great for appetizers. Adjust baking time to about 20–25 minutes.
Storage and Reheating
Store leftover sausage rolls in an airtight container in the refrigerator for up to 3–4 days. To reheat, place them on a baking tray and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through. You can also microwave them, but the pastry will soften. For longer storage, freeze unbaked rolls on a tray until solid, then transfer to a zip-top bag. Bake from frozen, adding 5–10 minutes to the baking time.
Frequently Asked Questions
Can I make sausage rolls ahead of time?
Yes! You can assemble the rolls, cover them tightly, and refrigerate for up to 24 hours before baking. Or freeze them unbaked for up to 3 months. Bake from frozen, adding a few extra minutes.
Why are my sausage rolls soggy on the bottom?
Soggy bottoms usually happen if the filling is too wet or the pastry isn’t hot enough. Make sure to squeeze excess moisture from any vegetables, and bake on a preheated tray or at a high temperature. Also, avoid overcrowding the tray so steam can escape.
Can I use shortcrust pastry instead of puff?
Yes, you can. Shortcrust will give a firmer, less flaky texture. It’s a bit sturdier and holds up well for picnics. Just roll it out slightly thinner and bake as directed.
How do I know when they’re cooked through?
The best way is to use a food thermometer. Insert it into the center of a roll; it should read 160°F (71°C) for ground meat. The pastry should be golden and puffed, and the filling should be steaming hot.
Can I make these gluten-free?
Absolutely. Use gluten-free breadcrumbs and a gluten-free puff pastry (available in many stores). Check the pastry package for specific baking instructions, as gluten-free pastry may brown faster.
What’s the best way to freeze cooked sausage rolls?
Let them cool completely, then place in a single layer on a baking tray and freeze until solid. Transfer to a freezer-safe bag or container. Reheat from frozen in a 350°F (175°C) oven for 10–15 minutes, or until hot.
Related
- Sandwich Dhokla Recipe: Easy Steamed Snack
- Shahi Paneer vs Paneer Butter Masala: Key Differences
- Sandwich Dhokla Calories: Recipe & Nutrition
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).