Pies & Pastries

Southern Fried Turkey Sausage Rolls

Name: Southern Fried Turkey Sausage Rolls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: British
Ingredients: 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; 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; 1 sheet ready-rolled puff pastry; 1 egg, beaten, (for egg wash)

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.

Published 1 month ago

At a glance

Prep: 10m
Cook: 20m – 30m
Serves: 12

Start Recipe Jump to Method

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

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

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

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

Fill and Shape

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

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

Bake

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

Originally, I planned to make these with chicken mince, but the chicken available was only 2% fat while the turkey was 7%. I went with the turkey for the extra fat and flavour, which helped keep the filling nice and juicy. Next time, I’ll give chicken a try and see how they compare.
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.