- 1 tbsp oil
- 120g onion, chopped
- 1 stalk celery, chopped
- 1 clove garlic, crushed
- 400g veal mince or pork
- 1 egg
- 100g spinach leaves, chopped
- 3 tbsp fresh basil, chopped
- 20g pine nuts, toasted
- 80g Parmigiano Reggiano, grated
- pinch nutmeg
- salt and black pepper
- 350g ready rolled puff pastry
- 1 egg, beaten
Sausage rolls
Sausage rolls
40 min
Ingredients
Method
Heat oil in a saucepan. Cook onions, celery and garlic until soft, cool
Preheat oven to 200°C and lightly grease 2 baking trays. Add mince, egg, spinach, basil, pine nuts and Parmigiano Reggiano to onion mixture and stir. Season with nutmeg, salt and pepper.
Cut pastry sheets in half. Place mince mixture into a large piping bag without a nozzle. Pipe a line of filling down the length of each pastry piece. Brush sides of pastry with beaten egg and roll up each pastry piece to enclose filling.
Cut each roll into 4 pieces and place them, seam side down, onto baking trays. Brush with egg and pepper. Bake in oven for 30 minutes until golden.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
