Neverland Sausage Rolls

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A much healthier version of tuck shop ones, you know exactly what’s going into them and can play around with lots of different flavours. I use fresh sage leaves from our home-grown herb garden, which my girls love to help maintain.


You can freeze these sausage rolls, ready to be simply baked for 20 minutes in the morning ready for lunch-boxes that day. The red font signifies what could be great jobs for the kids to get involved with.

Shopping List – Get the kids to write out and read the list while shopping

Plain Flour and Olive oil to line baking tray

2 Red Onions, peeled and quartered

1 handful of fresh sage

30-50g Organic Coconut oil

4 Large carrots

2 Packets of 500g Organic Beef mince

1 Whole Nutmeg

4 slices of wholemeal bread

Himalayan Pink Rock Salt to taste

All Butter Puff pastry, 375g (either homemade variety or ready-rolled) follow packet instructions to thaw.

1 Organic Free Range egg

Hard or grated Parmesan Cheese

1 teaspoon of Fennel Seeds

Sesame seeds to garnish



  • Take your all butter puff pastry out of the freezer to thaw. Preheat oven to 180c. Add olive oil to the bottom of a baking dish or tray, rub in to cover then add flour, tip access flour in the bin (this stops the sausage rolls sticking).
  • Toast bread, then break up and add to Thermomix, 10 sec speed 6. Put the breadcrumbs into a bowl and set aside for later.
  • Place hard Parmesan into the mixing bowl and grate 10 sec speed 9. Set aside
  • Put the onions into the mixing bowl and chop 3sec speed 7. Scrape down sides.
  • Add oil and sauté 3min, varoma, speed 1.
  • Add sage leaves, chop 2-3 sec, speed 7.
  • 1 min, Varoma, speed 1.
  • Place in a bowl to cool.
  • Place carrots into bowl 3-5 sec speed 5.
  • Put mince in a large mixing bowl, add grated carrots chunks.
  • Using a fine grater, grate half an whole nutmeg on top of the mince. Add 4 handfuls of breadcrumbs (place rest in a large snap seal bag and put in the freezer for another time). Add sage and onion mixture and salt to taste. Mix up all the ingredients together by hand except for the parmesan cheese  (a great job for the kids).
  • Sprinkle a good amount of plain flour on your work surface and rolling pin.
  • Lie out the puff pastry if it needs rolling out further if it’s to thick, roll away from you. Otherwise just unroll the puff pastry.
  • Cut the pastry in half lengthways. Divide mince mixture into mini sausage like shapes, aim for about 6 on each half. Bash up the fennel seeds in a pestle & mortar then sprinkle over each sausage. Then add a good sprinkle of Parmesan cheese over the sausages too. Place the leftover mince mixture into a freezer safe tub and freeze for your next batch.
  • Beat an egg in a small bowl, then using a pastry brush paint the top of the pastry above the sausages.
  • Carefully pick up the pastry under the sausages and fold over. Press the two edges of the pastry together to seal, if you want it to look pretty crimp edges with fork too. Now repeat for other piece of pastry. Brush both rolls with egg and sprinkle with sesame seeds. Roughly and in one movement cut straight down into smaller sausage rolls. Place into the prepared tray and bake for around 20 minutes or until cooked through and pastry is golden brown. Enjoy…….

For those of you without a Thermomix, don’t worry. Speed 7 creates finely chopped ingredients, Speed 5 for hard vegetables creates a chunky grated look or again finely chopped. Speed 6 for the bread creates breadcrumbs, which can be achieved with a good food processor. Speed 9 for the Parmesan creates grated cheese. Sautéing using the Varoma option is simply achieved with gently cooking onions with oil in a pan for about 20 minutes, creating soft and golden brown onions, then add roughly chopped sage leaves for a few minutes.

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