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Mini sausage rolls

Mini sausage rolls

Total Time
45 min
15 min
30 min
We’ve used pork and fennel and wrapped it in flaky filo to create a lighter version of everyone’s favourite party food that’s just as tasty. Enjoy!



2 whole, finely chopped

Lean pork sausage, raw

460 g, (see tip)

Filo pastry

3 sheet(s), (fresh sheets)


1 medium, lightly beaten

Fennel seeds

1 tsp

Oil spray

3 x 3 second spray(s)


  1. Preheat oven to 200°C. Line a baking tray with baking paper.
  2. Lightly spray a medium frying pan with oil and heat over medium heat. Cook eschalots, stirring, for 3–4 minutes, until soft.
  3. Remove skin from sausages. Combine sausage meat and eschalots in a large bowl.
  4. Lightly spray 1 filo sheet with oil. Top with another sheet and lightly spray again with oil. Top with remaining filo sheet. Cut filo stack in half crossways.
  5. Spoon half the sausage mixture along 1 long edge of 1 filo stack. Lightly brush filo edges with water. Roll up to enclose filling and cut into 6 even–sized rolls. Trim any overhanging edges. Repeat with remaining filo stack and sausage mixture to make 12 rolls in total.
  6. Place rolls on prepared tray. Brush with egg and sprinkle with seeds. Bake for 20–25 minutes, until golden and cooked through.


COOK'S TIP: You will need 6–8 sausages, depending on size. TO REFRIGERATE: Store sausage rolls in a reusable container for up to 1 day. Reheat on a baking tray in a 160°C oven until hot. TO FREEZE: Store as above for up to 1 month. Reheat from frozen, as above, until hot.