Beef & Lamb Sausage Rolls

Sausage rolls are a staple in the UK — something you’ll see in bakeries, cafés, grocery stores, and even train stations — and they’re popular for a reason. Flaky pastry wrapped around a savory filling is hard to beat, but I’ve always wanted to make my own version at home. The meat filling in this recipe is inspired by Bosnian ćevapi, using a beef-and-lamb mixture that stays incredibly juicy and tender inside crisp, golden puff pastry.

Making the Filling

This filling is very intentionally inspired by Bosnian ćevapi, which is one of my favorite foods and something I truly love. I traveled throughout the Balkans a few years ago and became obsessed with Cevapi and quickly realized it would be perfect to make inside a sausage roll. Bosnian Cevapi is all about simplicity — a few ingredients done well — and the rest is in the technique. It’s all about letting the meat be the star.

Traditional ćevapi uses:

• Very minimal seasoning
• Puréed or finely grated onion for moisture and flavor
• Baking soda to keep the meat soft, springy, and juicy

That’s exactly what’s happening here. You won’t see a long list of spices because the beef and lamb don’t need it. The smoked paprika, salt, and black pepper are there to support the meat, not overpower it. The baking soda and puréed onion do most of the work when it comes to texture, keeping the filling tender as it bakes inside the pastry.

To make the filling, add the ground beef, ground lamb, garlic, puréed onion, smoked paprika, salt, baking soda, black pepper, cayenne, and egg to a large bowl. Mix gently until everything is evenly combined and smooth, then stop mixing. Overmixing will make the filling tight instead of soft.

The mixture should feel cohesive and slightly sticky, similar to ćevapi — that’s how you know the texture is right.

Prepping the Puff Pastry

Lightly flour your work surface and roll out each puff pastry sheet just enough to smooth the seams and even out the thickness. You’re not trying to thin it out a lot, just make it uniform so it bakes evenly.

Cut each sheet in half lengthwise so you end up with four long rectangles.

In a small bowl, whisk together the egg and heavy cream. Brush egg wash along both long sides of each pastry rectangle. This helps the pastry seal cleanly and gives you a more even, golden finish once baked.

If the pastry starts to feel warm or soft at any point:

• Slide it onto a tray
• Refrigerate for 5–10 minutes

Cold pastry = better puff and cleaner layers.

Filling, Folding, and Sealing

Transfer the sausage mixture to a piping bag or a zip-top bag with the corner cut off. Piping gives you control and keeps the filling evenly shaped from end to end.

Pipe a thick strip of filling slightly off-center, closer to one long edge of the pastry. This placement makes folding easier and prevents excess dough.

Fold the pastry over the filling and press down right where the meat ends. Some excess pastry is fine, but if there’s too much overlap, trim it off so the rolls don’t bake up doughy.

KEY SEALING TIPS:

• Press firmly where the meat ends
• Keep the seam flat, not tucked underneath
• Use a fork to seal the edge tightly along the entire length

This keeps the filling contained and helps the rolls hold their shape as they bake.

Once sealed, cut each long strip into pieces about 1½ to 2 inches wide or however wide you’d like. Arrange them seam-side down on a parchment-lined baking sheet.

Brush the tops with more egg wash and sprinkle with sesame seeds.

Baking

Bake at 375°F for 25 to 30 minutes.

Visual cues to look for:

• Deep golden tops with visible puff
• Crisp bottoms that release easily from the parchment
• No visible raw filling at the seams

Let the sausage rolls cool for a few minutes before serving so the filling stays juicy when you bite into them.

Variations and Small Tweaks

Once you’ve made these once, they’re easy to adapt:

• Use all beef if you don’t have lamb
• Skip sesame seeds or swap for nigella seeds or a blend of both
• Make them slightly larger for bakery-style rolls or smaller for parties

The method stays the same — just adjust the seasoning slightly.

Make-Ahead, Freezing, and Storage

These sausage rolls are perfect for planning ahead.

To freeze before baking:

• Assemble the rolls completely but do not egg wash the tops
• Arrange them on a parchment-lined sheet pan in a single layer, leaving space so they don’t touch
• Freeze until completely solid

Once frozen:

• Transfer the rolls to a zip-top freezer bag
• Label and store for up to 3 months

To bake from frozen:

• Place frozen rolls on a baking sheet
• Brush with egg wash and sprinkle with sesame seeds
• Bake at 375°F, adding a few extra minutes to the bake time

To make ahead and refrigerate:

• Assemble the rolls and cover
• Store in the fridge for up to 24 hours
• Egg wash and bake just before serving

Store baked leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer so the pastry stays crisp.

Craving More Snacky Bites? Try These Recipes Out!

• Pizza Rolls
• Buffalo Cauliflower Bites
• Zaatar Cheese Rolls
• Crazy Feta Dip
• Chicken and Cheese Pastry Rolls

If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.

You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.