Southern Fried Turkey Sausage Rolls

Thumbnail of Southern Fried Turkey Sausage Rolls recipe
Pies & Pastries

Published

Prep

10m

Cook

20m – 30m

Serves

12

Golden, flaky puff pastry wrapped around juicy turkey mince seasoned with bold southern fried spices. These baked sausage rolls are packed with flavour, easy to make, and perfect for lunches, picnics, party food, or a comforting dinner. Serve hot with your favourite dip or pair with rich chicken gravy for the full experience.

Ingredients

  • For the Filling

    • 500g turkey mince, (7% fat recommended)
    • 1 medium shallot, (30–40g) finely grated
    • 2 slices white bread, crusts removed (40g)
    • 2 tbsp milk
    • 1 large egg

  • Southern Fried Seasoning

    • 1 tsp salt
    • 1 tsp dried thyme
    • 1 tsp dried basil
    • ½ tsp dried oregano
    • 1 tsp celery salt
    • 1 tsp black pepper
    • 1 tsp white pepper
    • 1 tsp paprika
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp ground ginger

  • To Finish

    • 1 sheet ready-rolled puff pastry
    • 1 egg, beaten, (for egg wash)

Instructions

  • Make the Panade

    1. Tear the white bread into small pieces and place in a bowl. Add the milk and leave for 1 minute to soak, then mash into a soft paste, you can add another tablespoon of milk if it seems a little dry.

  • Prepare the Filling

    1. In a large bowl, add the turkey mince, grated shallot, panade, egg, and all of the seasoning. Mix until just combined. Do not overwork the mixture.

  • Prepare the Pastry

    1. Unroll the puff pastry and cut lengthways into two long strips.

  • Fill and Shape

    1. Divide the turkey mixture into two equal portions and shape each into a long sausage down the centre of each pastry strip. Brush one edge of the pastry with beaten egg, fold over the filling, and press to seal. Place seam-side down.

  • Cut and Glaze

    1. Cut into your preferred size sausage rolls. Brush the tops with beaten egg and lightly score the pastry with a knife.

  • Bake

    1. Place on a lined baking tray and bake in a preheated oven at 200°C (180°C fan) for 20–30 minutes, or until golden brown and cooked through.

Notes

  • 7% turkey mince gives the best balance of flavour and moisture. Leaner mince may need extra milk.
  • Grating the shallot helps it melt into the filling and keeps everything juicy.
  • Do not overmix the filling or the texture can become dense.
  • For extra crunch, sprinkle the tops with panko breadcrumbs before baking.
  • Delicious served with Southern Fried Chicken Gravy.

Serve With

Storage

  • Store leftovers in the fridge for up to 3 days.
  • Reheat in the oven or air fryer to crisp the pastry again.
  • Freeze baked or unbaked sausage rolls for up to 3 months.