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Crispy Sausage Rolls
Irene Muller

Golden & Flaky: Crispy Sausage Rolls with Soda Water Dough

This easy sausage rolls recipe uses soda water dough for extra flaky pastry and a delicious seasoned mince filling. Ideal for baking and freezing.
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Prep Time 1 hour
Total Time 1 hour 20 minutes
Course: Lunch, Snack
Cuisine: Global
Ingredients Method

Ingredients
  

Pastry
  • 1 cup flour
  • 250g butter
  • ½ tsp salt
  • 80ml soda water
  • 30ml lemon juice
Filling
  • 800g lean mince
  • 1 onion finely grated
  • 2 medium potatoes diced well
  • pinch ground cloves
  • 1 tsp dried thyme
  • 1 tsp ground coriander
  • salt & pepper to taste
  • 2 tbsp vinegar
  • 2 tbsp flour
Topping
  • 1 egg whisked for egg wash

Method
 

Prepare the Pastry

  1. Sift the flour and salt into a mixing bowl.
  2. Mix the soda water and lemon juice, then cut into the flour mixture using a knife.
  3. Bring together gently with one hand to form a firm dough — do not overwork.
  4. Wrap in plastic and refrigerate for at least 30 minutes.

Prepare the Filling

  1. While the pastry chills, place the mince, onion, potatoes, spices, salt, pepper and vinegar in a saucepan.
  2. Cook over medium heat, stirring, until the mince is fully cooked and the potatoes are tender.
  3. Stir in the flour and cook for 1–2 minutes until slightly thickened.
  4. Remove from heat and allow to cool completely.

Preheat oven to 200°C (400°F). Line baking trays with baking paper or spray with non-stick spray.

    Assemble the Sausage Rolls

    1. Roll out pastry on a lightly floured surface to about 3 mm thickness.
      Ingredients for Sausage Rolls
    2. Cut into strips of your desired width.
    3. Spoon filling down the centre of each strip.
    4. Brush edges with beaten egg, fold over and seal.
    5. Place seam-side down on prepared trays.
    6. Brush tops with egg and prick twice with a fork.

    Bake for 18–22 minutes, or until puffed and golden brown. Cool slightly before serving.