These Mediterranean Beef Sausage Rolls are a guaranteed crowd-pleaser. A Mediterranean twist on the classic sausage roll, crisp flaky puff pastry wraps a seasoned beef filling spiked with aromatic herbs, grated Parmesan, sautéed onion and diced roasted red peppers. A final sprinkle of Parmesan on top gives extra flavour and helps the pastry brown beautifully. Perfect for parties, picnics or casual meals, these sausage rolls are both comforting and satisfying.
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Why You’ll Love This Recipe:
- Made from simple, easy-to-find ingredients.
- Bright Mediterranean flavours give a delicious twist on a classic.
- Make ahead and freeze for easy entertaining.
- Quick to assemble and satisfying to eat.
- Lovely contrast between crispy pastry and juicy filling.
- A familiar, nostalgic party favourite that appeals to all ages.
A Note from Alex…
I often keep good-quality store-bought butter puff pastry in the freezer — it’s a lifesaver. This recipe showcases some of my favourite Mediterranean flavours. After testing multiple variations, I’m very happy with the balance of herbs, cheese and roasted capsicum here. I hope you enjoy them as much as we do.
Alex xo
Ingredients and Substitutions:
See the recipe card below for exact quantities and the full method.
- Butter puff pastry: preferred for flavour; keep chilled until ready to use.
- Extra virgin olive oil: for sautéing the onion to build flavour.
- Onion: brown, yellow or white, finely chopped.
- Garlic: fresh and finely chopped for best flavour.
- Lean ground beef: about 90% lean works well.
- Dried oregano: a classic Mediterranean herb used here dried for convenience.
- Flat-leaf parsley: fresh and finely chopped for bright herbiness.
- Parmesan: freshly grated for the filling and to top the pastry.
- Roasted red peppers (capsicum): well drained; jarred or homemade both work.
- Panko breadcrumbs: keep the filling light and absorb excess moisture.
- Sea salt and freshly ground black pepper: essential for proper seasoning.
- Egg: beaten, for sealing and glazing the pastry.
Variations:
Meat: substitute lean lamb mince or a mix of beef and pork for a different flavour profile.
Roasted capsicum: swap with well-drained sun-dried tomatoes for a richer, slightly tart note.
How To Make Mediterranean Beef Sausage Rolls:
See the recipe card below for exact quantities and the full method.
1 – Sauté the onion and prepare the filling:
Heat olive oil in a small frying pan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened (about 8–10 minutes). Remove and let cool.
2 – Combine the filling:
In a large bowl, mix the ground beef with cooled onion, garlic, oregano, parsley, grated Parmesan, chopped roasted red peppers, panko, salt and pepper. Use your hands to combine until even.
3 – Prepare the pastry:
Cut each pastry sheet in half to form two long rectangles. Brush the long edges with beaten egg.
4 – Fill and roll:
Place a portion of the beef mixture about 1 inch from the edge closest to you, forming a sausage shape along the pastry. Fold the pastry over and roll to seal, placing the seam on the underside.
5 – Egg wash and topping:
Brush each roll with beaten egg and sprinkle with freshly grated Parmesan.
6 – Cut and bake:
Cut each log into four pieces (or desired portions) and place on lined trays. Bake in a preheated oven until golden and cooked through, about 25–35 minutes. Rotate trays halfway for even browning.
Hint: Ensure the filling is well seasoned. Fry a small amount to taste before filling the pastry if unsure.
Tips for Success, Storage and FAQs:
Store cooked sausage rolls in an airtight container in the refrigerator for up to three days. Discard if left at room temperature for two hours or more for food safety.
Yes. Cool completely, freeze the rolls on a tray until solid, then transfer to an airtight container or bag for up to two months. Thaw in the fridge before reheating; reheating from frozen requires a few extra minutes.
Reheat in a preheated oven at 180°C (355°F) for about 10 minutes. Add extra time if reheating from frozen.
Top Tip:
Keep pastry cold until you’re ready to roll. If it softens, chill it briefly in the fridge to ensure the best flakiness when baked.
Serving Suggestions:
Serve Mediterranean Beef Sausage Rolls warm from the oven or at room temperature. They work wonderfully for many occasions. Ideas include:
- Brunch platters alongside other puff pastry items.
- A light, casual meal with a simple salad.
- Portable snacks for lunchboxes, barbecues, picnics or potlucks.
- Party finger food for adults and children; pair with your favourite chutney or sauce.
- Comfort food with a bowl of soup on a chilly night.
- As part of an assortment of appetizers for a drinks party.
I hope you enjoy these Mediterranean Beef Sausage Rolls — please leave a comment if you try them.
Alex xo
More Delicious Recipes For You To Try:
-
Easy Vegetarian Pasties
-
Spinach and Feta Galettes
-
Pepperoni Pastries
-
Bacon and Onion Tarts
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Mediterranean Beef Sausage Rolls
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Please note:
Weights give best accuracy; oven temperatures are for fan-forced ovens unless stated otherwise.
Ingredients
For the Mediterranean Beef Sausage Rolls:
- 2 sheets butter puff pastry – defrosted in fridge
- 1 tablespoon extra virgin olive oil
- 1 large brown/yellow onion – finely chopped
- 4 cloves garlic – finely chopped
- 450 g lean ground beef mince
- 1 teaspoon dried oregano
- 3 tablespoon flat-leaf parsley – finely chopped
- 60 g Parmesan cheese – freshly grated
- 1 large roasted red capsicum/bell pepper – finely chopped
- 60 g panko breadcrumbs
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For Egg Wash and Topping:
- 1 egg – beaten
- 20 g Parmesan cheese – freshly grated
Instructions
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Preheat oven to 180°C (355°F). Line two sheet pans with baking paper.
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Heat olive oil in a small frying pan over medium. Add the chopped onion and cook for 8–10 minutes until soft. Remove and let cool.
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In a large bowl, combine the remaining filling ingredients with the cooled onion. Mix with your hands until evenly combined.
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Cut each sheet of puff pastry in half. Brush the long edges with beaten egg. Place about ¼ of the beef mixture an inch from the edge nearest you and shape into a sausage. Fold and roll to seal, with the seam underneath.
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Brush each roll with egg wash and sprinkle with Parmesan. Cut each log into four pieces. Chill briefly if the pastry becomes too warm.
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Bake for 25–35 minutes until golden and cooked through, rotating trays halfway for even colour.
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Remove from oven and rest on the trays for 5 minutes before serving, or transfer to a cooling rack for storage.
Notes
- Puff pastry: Sheets used are approximately 24 x 24 cm (9½”). Keep pastry chilled; butter-based pastry gives the best flavour.
- Tablespoon: The recipe uses a 20 ml (Australian) tablespoon. If using other measures, one Australian tablespoon equals 1 tbsp + 1 tsp in some regions.
- Ground beef: Lean mince (about 90% lean) is recommended.
- Parmesan: Use freshly grated cheese for best texture and flavour; avoid pre-grated varieties with additives.
- Roasted red peppers: Homemade or well-drained jarred peppers both work; drain thoroughly.
- Storage: Keep cooked rolls refrigerated in an airtight container for up to three days. Discard if left out for more than two hours.
- Freezing: Freeze cooled rolls on a tray until solid, then store in an airtight container or bag for up to two months. Thaw in the fridge before reheating.
- Reheating: Reheat in a preheated oven at 180°C (355°F) for 10–12 minutes; add time if heating from frozen.
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Nutrition Estimate:
Nutritional Disclaimer:
Nutrition information is an estimate derived from online calculators. For more accurate values, calculate based on the exact brands and quantities you use.