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Sausage Rolls by Natalie Oldfield

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Natalie Oldfield

This recipe was supplied by Sharyn Gray for Natalie’s book ‘Love & Food at Gran’s Table’.

This recipe was also passed down from my mother, Ellen, and is always a big hit with the children.

Makes 24



3 sheets flaky pastry

1 egg, lightly beaten

lemon pepper, paprika or mixed herbs, for sprinkling


500 g sausage meat, or buy good-quality pork sausages and take the skins off

250 g chicken mince

1 onion, grated

1 apple, peeled and grated

1 courgette, grated

1 carrot, grated

2 slices wholegrain bread, crumbed

1 egg

Worcestershire sauce (optional)



Pre-heat oven to 220°C.

Combine all the filling ingredients. If the mixture is too dry, add a dash of Worcestershire sauce.

Cut pastry sheets in half and slightly roll out each half to make them bigger. Divide mixture into 6 portions and shape into long even sausages, using flour on your hands to prevent sticking.

Put mixture on pastry and roll over to meet the other edge. Seal with wet fingers. Cut each roll into 4 separate rolls, brush with beaten egg and sprinkle with lemon pepper, paprika or mixed herbs.

Grease and line a baking tray. Place rolls on tray and bake for 20 minutes. Cool on a wire rack.

Serve with your favourite condiments or good old tomato sauce.