5-Spice Sausage Rolls

Love sausage rolls but fancy something a bit different? My Asian twist on the traditional recipe makes for a very moreish snack!


Makes 8 snack size, approx 45p each (or 16 party size at 22p each.)

Prep 30 minutes Cooking 20-25 minutes.


  • 1 pack ready rolled puff pastry
  • 450g sausagemeat
  • 1 bunch spring onions, finely chopped
  • 1 1/2 tsp 5 spice powder
  • salt & pepper
  • egg wash made with 1 whole egg, beaten or 1 egg yolk mixed with a little milk
  • sesame seeds-optional





Pre-heat the oven 180 Fan/200C/Gas 6.

Place the sausage meat, spring onions, 5-spice into a large mixing bowl along with a pinch of salt & pepper. Mix everything together with your hands.



Dust your work surface with some flour & roll out the pastry a little to make it a bit thinner, try to keep the sides as straight as possible.

Take some of the sausage mixture & place along the pastry about 2cm in from the edge, keep going until you get to the end.


Carefully lift up the edge of the pastry & roll it over ½ way, brush the inside edge of the pastry with egg wash & roll the rest of the way. Trim with a sharp knife, then turn the sausage roll so that the seam is on the bottom.

Repeat with the remaining sausage mix & pastry.

Once you have 2 long sausage rolls you can cut them into 8 medium or 16 small sausage rolls. Make a couple of slits in each one with a sharp knife (but don't cut all the way through!) Brush them with beaten egg then sprinkle over some sesame seeds if you have any.

 Bake for 20-25 minutes until golden brown.

 Serve warm or cold.

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