SAMFA Mushroom & Pork Mince Sausage Rolls

Makes ± 20 sausage rolls




  • 400g portabellini mushrooms
  • 400g pork mince
  • 1 small onion, finely diced
  • 4 cloves garlic, finely minced
  • 1 large egg, lightly beaten
  • 1 cup breadcrumbs
  • ¼ cup parsley, finely chopped
  • 2 tsp fennel seeds, lightly toasted
  • Salt and pepper, to taste
  • Extra virgin olive oil
  • 1 egg, for egg wash
  • 3 sheets ready rolled puff pastry, cut in half



  • Preheat oven 200°C.
  • Line a baking tray with baking paper.
  • Using a food processor, pulse the mushrooms until they are very finely chopped.
  • In a large saucepan heat a drizzle of olive oil and add the mushrooms.
  • Sauté until the mushrooms give off all their water and begin to brown.
  • Remove from the heat and set aside in a bowl.
  • Heat a fresh drizzle of olive oil in the pan.
  • Sauté onion until soft and then add the garlic. Cook until fragrant.
  • Transfer to the bowl of cooked mushrooms and allow to cool.
  • Combine the cooled mushroom and onion mix with one egg, breadcrumbs, parsley and fennel seeds. Season with salt and pepper and mix until well combined.
  • Working with one sheet of pastry at a time, spoon some filling along one long edge.
  • Brush the opposite edge of a pastry with the egg wash.
  • Roll up to form a sausage. Press pastry together to secure.
  • Repeat with the remaining mixture and pastry.
  • Brush the top of each roll with egg.
  • Cut each roll into ± 5cm long segments.
  • Place onto lined baking tray pastry seam side down.
  • Bake for 30 minutes or until pastry is golden and filling is cooked through.
  • Serve with tomato sauce for dipping.


Leave a Reply

Your email address will not be published. Required fields are marked *

Social Media

Most Popular

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, once a week post updates only.


On Key

Related Posts