Spicy Sausage Rolls


Preparation info

  • Makes


    • Difficulty


Appears in

The Secret of Spice: Recipes and ideas to help you live longer, look younger and feel your very best

The Secret of Spice

By Tonia Buxton

Published 2019

  • About

This is my version of the traditional British recipe, which is brimming with spice!


  • 3 tbsp olive oil
  • 2 red onions, finely chopped
  • ½ tsp ground cinnamon
  • 1 tsp fennel seeds
  • 2 tsp cumin seeds
  • 1 carrot, finely diced
  • 1 parsnip, coarsely grated
  • 4 tbsp walnuts, chopped
  • 4 tbsp of My Hot Spice Paste or harissa paste
  • 4 garlic cloves, finely chopped
  • 500 g pork, lamb or turkey mince
  • 4 tbsp flat-leaf parsley, chopped
  • zest and juice of 1 lemon
  • 1 tsp salt
  • 75 g breadcrumbs
  • 1 medium egg, plus 1 egg, beaten, for brushing
  • 2 sheets of ready-rolled puff pasty
  • sesame and poppy seeds, for sprinkling


    Preheat the oven to 190°C/375°F/Gas Mark 5 and line 2 baking trays with baking paper.

    Heat the oil in a pan over a low heat, add the onions and spices and fry until the onions are soft and translucent. Add the carrot and parsnip and cook for a further 5-7 minutes.

    Add the walnuts, Hot Spice Paste (or harissa paste) and garlic and mix well. Transfer the onion mixture to a bowl and use your hands to mix it with the mince, parsley, lemon zest and juice, salt and breadcrumbs. Add the egg and mix it into the mixture well.

    Place the two sheets of pre-rolled puff pastry on a baking tray and cut both in half lengthways down the middle.

    Divide the mince mixture into 4 portions, then make a long sausage along the middle of each piece of pastry. Brush the edges of the pastry with a little of the beaten egg and fold the pastry over the mince, pressing together firmly to seal.

    Turn the rolls over so they are seam-side down on the baking tray and cut each of them into 4 pieces, making 16 in total.

    Brush again with the beaten egg, then sprinkle with the sesame and poppy seeds. Bake in the oven for 25-30 minutes, or until the pastry is a lovely golden brown. Serve hot or cold.