This recipe has been a constant in my house for years — passed down from my mum, who used to make it as a giant “pasty slice” for dinner. It’s technically more veggie-packed than a traditional sausage roll (hence why she called it a pasty slice), which is exactly what I love about it.
Now I make it for my own kids — a couple of giant sausage rolls for dinner and mini versions for their lunchboxes the next day. It’s one meal everyone loves, and the leftovers are just as good cold.
Ingredients
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500g lean beef mince
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1 onion, finely diced
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2 potatoes, peeled and cut into 0.5cm cubes
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1 carrot, finely grated
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~500g pumpkin, cut into 0.5cm cubes
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1 packet butter puff pastry (6 sheets)
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2 eggs (1 for the mix, 1 for egg wash)
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3/4 cup breadcrumbs
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1–2 tbsp poppy seeds (optional)
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Salt and pepper, to season
Method
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Prep the veggies: Dice and chop all vegetables. Bring a large pot of water to the boil and parboil the potato and pumpkin for 2 minutes — just until slightly tender. Drain and cool.
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Make the filling: In a large bowl, combine the beef mince, onion, grated carrot, cooked potato and pumpkin, 1 lightly beaten egg, breadcrumbs, and salt and pepper. Mix well with your hands.
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Assemble:
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For giant sausage rolls: Place a sheet of puff pastry on a lined tray and spoon a thick row of filling down the middle.
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For mini rolls: Cut each pastry sheet in half and spoon a narrow line of filling down the centre of each half.
Roll up tightly and place seam-side down. Cut minis to desired size.
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Top and bake: Brush with beaten egg, sprinkle with poppy seeds (if using), and cut small diagonal slits on top of the giant sausage rolls only to let steam escape.
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Mini sausage rolls: Bake at 220°C for 20–30 minutes, until golden.
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Giant sausage rolls: Bake at 190°C for 40–50 minutes, covering the ends with foil if they brown too quickly.
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Store or freeze: Cool and store in an airtight container in the freezer for up to 3 months.