Introduction

There is something universally comforting about golden, flaky pastry wrapped around a perfectly seasoned center. Whether you are hosting a festive gathering, prepping for game day, or looking for a snack that kids and adults will fight over, Salwaa’s Homemade Mini Sausage Rolls are the answer. Inspired by the rich culinary heritage of Cape Malay cooking, these bite-sized treats are a staple in my kitchen.

Unlike store-bought versions that often rely on mystery meat and soggy crusts, these are made from scratch with high-quality mince and a blend of aromatic spices. They are light enough for a cocktail hour but satisfying enough to disappear from the plate in seconds. In this guide, I’ll show you how to master the art of the puff pastry roll, ensuring a crispy finish and juicy interior every single time.

Why I Love This Recipe

I’ve made hundreds of appetizers over the years, but I keep coming back to this specific recipe for three reasons:

1. Versatility: You can use beef, lamb, chicken, or mutton. It adapts to whatever you have in the freezer.
2. Make-Ahead Friendly: You can prep these, keep them in the fridge, and pop them in the oven right as guests arrive.
3. The Spice Blend: The combination of cumin, coriander, and a hint of chili flakes gives these a “Cape Malay” soul that sets them apart from standard, bland sausage rolls.

Ingredients

To make about 30 mini rolls, you will need:

• Minced Meat (500g): Your choice of beef, lamb, chicken, or mutton.
• Salt: 1 tsp (or to taste).
• Black Pepper: 1 tsp.
• Garlic Powder: 1 tsp for a savory punch.
• Onion Powder: 1 tsp for sweetness and depth.
• Cumin Powder: 1 tsp.
• Coriander Powder: 1 tsp.
• Chilli Flakes: 1 tsp (optional, but highly recommended for a subtle kick).
• Breadcrumbs: A handful (helps bind the meat and keep it moist).
• Puff Pastry: 1 kg (store-bought is fine, just ensure it’s thawed but cold).
• Egg: 1 large, beaten (for the egg wash).

Swaps and Notes

• The Meat: If using chicken or turkey, add a teaspoon of olive oil to the mix to prevent the lean meat from drying out.
• The Pastry: Ensure your puff pastry is kept cold until the moment you are ready to roll. If it gets too warm, the butter layers melt, and you’ll lose that iconic “puff.”
• Gluten-Free: You can easily swap the breadcrumbs for almond meal or gluten-free breadcrumbs and use a GF puff pastry.

Steps for the Recipe

1. Season and Chill

In a large mixing bowl, combine your choice of minced meat with the salt, pepper, garlic powder, onion powder, cumin, coriander, and chili flakes. Add the handful of breadcrumbs and mix thoroughly with your hands. Cover and refrigerate for 30 minutes. Chilling allows the flavors to meld and makes the meat easier to handle.

2. Prepare the Pastry

On a lightly floured surface, roll out the puff pastry into a thin, large rectangle. If you are using pre-rolled sheets, you may just need to give them a light pass with the rolling pin to even them out.

3. Assemble the Rolls

Divide your meat mixture. I find it easiest to form the meat into two long, thin “sausages.” Place one meat roll along one long edge of the pastry and the other along the opposite edge.

4. Roll and Seal

Cut the pastry down the middle so you have two long strips, each with a line of meat. Fold the pastry over the mince tightly. Use a bit of the egg wash on the edge to act as “glue” to secure the seam.

5. Cut to Size

Turn the rolls seam-side down. Using a sharp knife, cut the long rolls into mini-sized pieces (about 1–2 inches each).

6. Bake to Perfection

Place the rolls on a parchment-lined baking sheet. Brush the tops generously with the remaining egg wash—this is the secret to that professional golden glow. Bake in a preheated oven at 190°C (375°F) for approximately 25 minutes, or until the pastry is puffed and golden brown.

7. Rest and Serve

Let the rolls rest for about 10 minutes. This allows the juices in the meat to redistribute so they don’t leak out when you take your first bite.

Tips for Success

• Don’t Overwork the Meat: Mix until just combined. Over-mixing can lead to a dense, rubbery texture.
• Sharp Knife is Key: Use a very sharp or serrated knife to cut the rolls to avoid squishing the pastry layers.
• Cold Pastry: If the pastry feels soft while you are working, pop the tray in the freezer for 5 minutes before putting it in the oven.

Serving Suggestions and Pairings

These mini sausage rolls are the ultimate party food. I love serving them with a variety of dips to keep things interesting.

For a truly epic spread, pair these with my This Beer Cheese Dip Is My Favorite Party Starter That Disappears In Minutes. The richness of the cheese complements the spiced meat perfectly. If you are hosting a larger event, they sit beautifully alongside These Sheet Pan Quesadillas Are My Favorite Way To Feed A Crowd Fast.

Nutritional Information (Per Serving)

Estimate based on 1 mini roll (1/30th of recipe):

• Calories: 145 kcal
• Fat: 9g
• Carbohydrates: 11g
• Protein: 5g
• Sodium: 180mg

Storage and Leftover Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheating: Avoid the microwave! To keep the pastry crispy, reheat in the oven or air fryer at 175°C (350°F) for 5 minutes.
• Freezing: You can freeze these before baking. Place the raw, cut rolls on a tray to freeze solid, then transfer to a bag. Bake from frozen, adding an extra 5–8 minutes to the timer.

More Recipes You Will Love

If you enjoyed these savory bites, check out these other ChefManiac favorites:

• Easy Cheesy Chicken Sliders with Marinara Garlic Butter
• This Walking Taco Bar is My Favorite No-Fuss Way to Feed a Crowd
• Easy Cheese Stuffed Chicken Wontons with Ranch

Final Thoughts

Salwaa’s recipe is a testament to how simple ingredients, when treated with care and a bit of spice, can create something truly special. These sausage rolls aren’t just an appetizer; they are a conversation starter.

Did you try this recipe? I’d love to hear how they turned out! Leave a comment below, or tag us in your photos. Don’t forget to follow ChefManiac for more heritage-inspired recipes and kitchen tips.