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Sausage Rolls

Sausage rolls are traditionally very fatty and low in nutrition, but this version is low in fat, high in fibre, vitamins, minerals and antioxidants. They're delicious, so no need to tell anyone they're healthy.


  • 1 apple

  • 1 zucchini

  • 1 carrot

  • 1 stick of celery, finely chopped

  • ½ bunch of parsley, chopped

  • 2 tsp worcestershire sauce

  • 2 cloves garlic, crushed

  • 2 tsp dried oregano

  • ¼ tsp salt

  • cracked pepper

  • 2 tbs currants

  • 2 tbs walnuts, chopped

  • 500g lean beef mince

  • ⅔ cup quick cook oats

  • 6 sheets of fat reduced puff pastry

  • 1 egg beaten with 1tbs water

  • 1 tbs sesame seeds


  • 1.

    Preheat oven to 200C and line baking trays with baking paper.

  • 2.

    Grate apple, zucchini and carrot and combine with remaining ingredients in a bowl.

  • 3.

    Massage the ingredients together.

  • 4.

    Cut pastry sheets in half and spread ⅓ cup of meat mixture evenly along one edge of the pastry

  • 5.

    Brush the other edge with egg wash, roll up pastry and cut in half.

  • 6.

    Brush roll with egg wash and sprinkle with sesame seeds.

  • 7.

    Bake for 30-35 minutes or until golden brown.

  • Makes 48 mini rolls:

  • 1.

    Cut the rolls into quarters and bake in 200C oven for 20-25 minutes.


Recipe from the Experts at Weigh it Up Australia, Julie White, Healthy Food Innovator and Barbara Macciolli, Allergy Friendly Cooking Expert

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