Mini Masala Sausage Rolls

Written By Kalpi Prasad

Few things bring a crowd together like a tray of freshly baked sausage rolls. This recipe takes the classic Australian party favourite and gives it a bold, aromatic twist with Indian spices. Flaky pastry, juicy beef and pork mince, and fragrant garam masala make these mini masala sausage rolls a snack you’ll come back to again and again.

Why you’ll love these sausage rolls

  • Packed with flavour – garam masala, cumin seeds, and currants add layers of sweet, savoury, and spiced notes.

  • Perfect for any occasion – school lunches, party finger food, or an easy family snack.

  • Make-ahead friendly – prepare and freeze unbaked rolls for fresh baking anytime.

  • Extra indulgent – served with a cooling mint and coriander raita that balances the spices beautifully.

Ingredients

Sausage rolls:

  • 2 tbsp vegetable oil

  • 25g unsalted butter

  • 1 brown onion, finely chopped

  • 3 garlic cloves, finely chopped

  • 1 cup coarsely grated carrot

  • 1 tbsp garam masala

  • 2 tsp cumin seeds

  • 45g (1/4 cup) currants

  • 250g beef mince

  • 250g pork mince

  • 20g (1/2 cup) panko breadcrumbs

  • Finely grated rind of 1 lemon

  • 1/4 cup finely chopped fresh mint leaves

  • 1/4 cup finely chopped fresh coriander leaves and stems

  • 1 1/2 tsp sea salt

  • 1 egg, lightly whisked

  • 2 1/2 sheets frozen puff pastry, partially thawed

  • 4 egg yolks, lightly whisked, to brush

  • 1 tbsp sesame seeds

Raita:

  • 1 cup coarsely chopped fresh coriander leaves and stems

  • 1/2 cup fresh mint leaves

  • 1 small garlic clove

  • 2 tbsp lemon juice

  • 200g (3/4 cup) natural yoghurt

Method

Step 1. Make the raita: Blend coriander, mint, garlic, lemon juice, and yoghurt in a food processor until smooth. Cover and chill.

Step 2. Heat oil and butter in a frying pan over medium heat. Cook onion, garlic, and carrot for 10 minutes until soft. Stir in garam masala, cumin, and currants. Cook for 1 minute, then set aside to cool.

Step 3. Preheat oven to 180°C/160°C fan-forced. Line two trays with baking paper. Combine cooled onion mixture with beef, pork, breadcrumbs, lemon rind, mint, coriander, salt, and egg in a bowl.

Step 4. Cut pastry sheets in half. Shape mince into logs to match pastry length. Roll pastry around filling and cut each log into 8 mini rolls. Place on trays, brush with egg yolk, and chill for 10 minutes.

Step 5. Brush with a second coat of egg yolk, sprinkle with sesame seeds, and bake for 15 minutes or until golden and cooked through. Serve hot with raita.

Recipe Notes

  • Double coat with egg wash for an extra golden finish.

  • Freeze unbaked rolls on a tray, then transfer to a bag for easy bake-from-frozen snacks.

Kalpi Prasad
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