Lunchbox-friendly Sausage Rolls

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What's not to love about these tasty, homemade sausage rolls?? This delicious snack is packed with veggie goodness and is especially perfect as a lunchbox-friendly snack for little tummies. Great for baking with the kids and can be adapted to your own liking! Easy to freeze throughout the week. Enjoy! With thanks to Caitlyn Osborne, Student Dietitian & KDF intern for this recipe.


Prep Time

Cook Time

30 mini sausage rolls 30 minutes 15 minutes


  • 750 g lean beef/ lamb mince
  • 1 medium capsicum diced
  • 1 medium carrots grated
  • 200 g button mushrooms, finely chopped
  • 1/2 small Onion finely chopped
  • 2 tsp paprika
  • 1 tbsp chopped basil
  • 1 tbsp chopped chives
  • 2 tbsp sweet chilli sauce
  • 2 eggs
  • 1 cup rolled oats
  • 3 sheets ready-rolled, reduced-fat puff pastry
  • Salt and pepper
  • Sesame Seeds for sprinkling if you wish


  1. Preheat oven to 1800C. Line a large baking tray with baking paper.
  2. In a large mixing bowl; combine mince with capsicum, carrot, mushrooms, onion, paprika, basil and chives. Add sweet chilli sauce, 1 egg (save one egg), salt and pepper, and combine. Finally, add the oats and knead mixture together (making sure hands are thoroughly clean beforehand).
  3. Take the second egg, whisk lightly in a small bowl and keep this egg-wash aside for later on.
  4. Cut the sheets of puff pastry in half. Place a thick line of the mince filling along the middle of the length of one pastry sheet half; dampen the edges with a little water, then roll up.
  5. Cut the length into five mini sausage rolls (or adjust size to suit) and place on prepared tray/s. Repeat with remaining filling and pastry sheets.
  6. Brush sausage rolls with the egg-wash prepared earlier. Sprinkle with Sesame seeds if you wish.
  7. Using a sharp knife, cut a small slit in the top of each roll.
  8. Bake for 15 minutes, or until golden and crispy. Allow sausage rolls to cool on tray slightly before packaging or enjoy while still warm. Ideal for freezing!


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