You know that nibble that turns “I’ll have one” into “Where did they all go?” This is it. Flaky pastry, juicy pork, and just enough spice to make your taste buds lift a dumbbell.

These Homemade Pork Mince Sausage Rolls are the party flex you didn’t know you needed—fast, cheap, and wildly addictive. Make a double batch.

Actually, make two double batches.

Why You’ll Love This Recipe

Ridiculously flaky: Buttery puff pastry meets juicy pork for maximum crunch-meets-tender payoff.
Fast prep, big payoff: Minimal chopping, zero fuss, oven does the heavy lifting.
Freezer-friendly: Freeze unbaked or baked—future-you will be very pleased with present-you.
Custom flavor: Make it classic, herby, spicy, or sweet-and-savory. Your kitchen, your rules.
Perfect for everything: Parties, lunchboxes, game day, or those “we have guests in 20 minutes” moments.

Homemade Pork Mince Sausage Rolls That Vanish in Minutes

Recipe by Lori AndersonCourse: Pork, Snacks

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

190

kcal

Ingredients

Puff pastry: 2 sheets, thawed but still cold
Pork mince (ground pork): 500 g (about 1.1 lb), 15–20% fat preferred
Breadcrumbs: 1/2 cup (panko or regular)
Egg: 1 large (for binding) + 1 beaten (for egg wash)
Onion: 1 small, finely grated or minced
Garlic: 2 cloves, minced
Fresh parsley: 2 tbsp, finely chopped (or 1 tsp dried)
Worcestershire sauce: 1 tbsp
Dijon mustard: 1 tbsp (or English mustard for a kick)
Salt: 1 tsp (adjust to taste)
Black pepper: 1/2 tsp
Paprika or smoked paprika: 1 tsp
Fennel seeds (optional but amazing): 1/2 tsp, lightly crushed
Milk or cream: 1 tbsp (optional, for juiciness)
Sesame or poppy seeds: 1–2 tsp for topping (optional)

Directions

Preheat and prep: Heat oven to 200°C/400°F. Line two baking trays with parchment. Keep pastry in the fridge until you’re ready so it stays cold and puffs properly.
Mix the filling: In a bowl, combine pork mince, breadcrumbs, egg, grated onion, garlic, parsley, Worcestershire, mustard, salt, pepper, paprika, and fennel. Add the milk if you like a softer bite. Mix gently until just combined—don’t overwork it.
Test for seasoning (pro tip): Fry a teaspoon of the mixture in a skillet and taste. Adjust salt and spice. Yes, it’s an extra minute. Yes, it’s worth it.
Shape your logs: Cut each pastry sheet in half to make long rectangles. Divide the pork into 4 portions and form each into a long sausage along one edge of the pastry.
Roll and seal: Brush the opposite edge with water or egg wash. Roll up tightly to encase the filling, seam side down. Chill the logs in the fridge for 10 minutes to firm up—clean cuts, better shape.
Slice: Cut each log into mini rolls (about 4–6 per log) or larger bakery-style rolls (2–3 per log). Score the tops for classic vibes.
Egg wash and top: Brush with beaten egg. Sprinkle sesame or poppy seeds if you’re feeling extra.
Bake: Bake 25–30 minutes until deeply golden and the pastry is crisp. Internal temp of the pork should hit 71°C/160°F.
Rest and serve: Let them rest 5 minutes so the juices settle. Serve with ketchup, brown sauce, or a cheeky mustard–honey dip.

How Long Does It Keep?

Fridge: Store cooked rolls in an airtight container up to 3 days.

Reheat at 180°C/350°F for 8–10 minutes to re-crisp. Microwaving will make them soggy—don’t do it unless you like sadness.

Freezer (unbaked): Freeze cut, unbaked rolls on a tray until solid, then bag.

Bake from frozen at 200°C/400°F for 30–35 minutes.

Freezer (baked): Freeze cooled rolls up to 2 months. Reheat at 180°C/350°F for 12–15 minutes.

Wholesome Benefits

Protein-rich: Pork mince packs solid protein for satiation and muscle repair.
Iron and B-vitamins: Ground pork delivers heme iron and B12—great for energy.
Smart portioning: Mini rolls let you control servings—big flavor, manageable calories.
Hidden veggies? Grated onion adds moisture and micronutrients without stealing the show.

Nutrition Stats

Approximate per mini roll (based on 24 minis, with puff pastry and standard pork mince):

Calories: ~190
Protein: ~8 g
Carbs: ~13 g
Fat: ~11 g
Sodium: ~260 mg

Numbers will vary with pastry brand, meat fat %, and size.

FYI, using leaner pork will reduce fat but may reduce juiciness—balance is key.

What Can Go Wrong

Soggy bottoms: Oven too cool or pastry too warm. Start hot and keep pastry chilled until the last second.
Split pastry: Overfilling or rolling too loose.
Use even logs and roll snug.
Bland filling: Skipping salt, onion, or mustard. Season confidently and test a mini patty.
Greasy puddles: Pork too fatty or no breadcrumbs.
Aim for 15–20% fat and include crumbs to bind juices.
Dry texture: Overbaking. Pull when golden and cooked through; resting helps redistribute juices.

Alternatives

Herby classic: Replace paprika with thyme and sage; add a pinch of nutmeg.
Spicy: Add chili flakes, hot paprika, and a spoon of harissa or sriracha.
Apple and fennel: Fold in 1/2 grated apple and extra fennel seed for sweet-savory magic.
Cheddar-jalapeño: Mix in 1/2 cup grated sharp cheddar and chopped pickled jalapeños.
Party food unlocked.
Gluten-free: Use GF puff pastry and gluten-free breadcrumbs.
Low-carb-ish: Swap puff pastry for low-carb wraps or fathead dough—texture changes, but the flavor still hits.
Turkey or chicken: Works fine—add 1 tbsp olive oil and don’t overbake to keep it juicy.

FAQ

Can I make these ahead?

Yes. Assemble and chill up to 24 hours before baking, or freeze unbaked rolls.

Bake from chilled or frozen, adding a few extra minutes as needed.

Do I need to pierce the pastry?

Scoring the tops helps steam escape and looks great. Piercing isn’t necessary if you score and don’t overfill.

What dipping sauces pair best?

Classic ketchup, brown sauce, or Dijon-mayo are A-tier.

Try honey-mustard, chili jam, or a tangy BBQ for extra swagger.

How do I prevent a bland filling?

Include salt, mustard, Worcestershire, onion, and pepper. Then cook a teaspoon of the mix in a pan to taste-test.

Adjust like a pro.

Can I use shortcrust instead of puff?

You can, but expect a more biscuit-like bite. Puff gives that bakery flake we all secretly (not so secretly) want.

Is it safe to freeze raw pork rolls?

Absolutely.

Assemble, slice, and freeze on a tray. Once solid, bag them.

Bake from frozen and ensure the center reaches 71°C/160°F.

Closing Notes

These Homemade Pork Mince Sausage Rolls are the culinary equivalent of a mic drop: minimal effort, maximum applause. Keep pastry cold, season boldly, and bake hot—boom, bakery-quality at home.

Whether you go classic or spicy, they’ll disappear fast. Consider that permission to stash a secret freezer bag for yourself, IMO a very wise decision.

Homemade Pork Mince Sausage Rolls That Vanish in Minutes

Why You’ll Love This Recipe