Back to Recipe Menu

Sausage, cheese & vegie rolls


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a non-stick pan and gently sauté the celery, red onion and carrot until tender.
  • Then transfer the vegies to a large bowl and mix with the sausage meat, 1 egg, a pinch of salt, the tasty cheese, a little ground pepper and a slurp of chutney.
  • Beat the remaining egg with the milk.
  • Lay a pastry sheet on a workbench and spoon the sausage mixture across the bottom, leaving a good edge. Then brush the pastry edges with egg wash and roll up the pastry. Cut the pastry roll into 4 pieces, place on a baking tray, brush the top with egg wash and cook in the oven for about 30 mins until golden brown.
  • Serve with a dollop of chutney or good tomato sauce on the side.


  • olive oil
  • 1 celery stalk, finely diced
  • ½ red onion, finely diced
  • ½ medium-large carrot, finely diced
  • 500 gm sausage meat
  • 2 eggs
  • sea salt & freshly ground pepper
  • 100 gm grated tasty cheese
  • tomato chutney
  • ¼ cup milk
  • puff pastry sheets
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm