These easy French Onion Sausage Rolls are packed with flavour, made with beef mince and French Onion soup mix. A quick and tasty snack or party favourite everyone will love!
I love when a good idea gets even better. One of my readers recently messaged me saying, “You should turn your French Onion Meatballs into sausage rolls!” I thought, Why didn’t I think of that?! So I did exactly that… and let me tell you — they are next-level delicious.
These little sausage rolls are everything you want in a snack: crunchy, golden pastry on the outside, and a savoury, flavour-packed filling on the inside. They’re super easy to make, freeze really well, and are perfect for parties, lunchboxes, or a weekend bake-up.
✨ Why you’ll love this recipe
✔️ Packed with flavour – French Onion soup mix gives them a big flavour boost with hardly any effort
✔️ Freezer-friendly – Bake ahead and pop them in the freezer for easy snacks later
✔️ Perfect for entertaining – They’re a total crowd-pleaser
✔️ Budget-friendly – Simple ingredients you probably already have
✔️ Easy to make – No fancy steps, just mix, roll, and bake
How to make sausage rolls
- Preheat your oven and line your trays
Set your oven to 180°C (fan-forced) and line a couple of baking trays with baking paper. This will stop the pastry from sticking and help with easy clean-up later.
- Make the filling
In a large mixing bowl, combine the beef mince, finely chopped onion, breadcrumbs, Worcestershire sauce, French Onion soup mix, and the two lightly beaten eggs. Roll up your sleeves and get your hands in there – it’s the best way to get everything evenly combined.
- Prepare the pastry
Lay out your puff pastry sheets and cut each one in half horizontally so you have 10 rectangles. Spoon a line of the sausage mixture down the middle of each rectangle.
- Roll it up
Brush one long edge of the pastry with the extra beaten egg. Roll each rectangle tightly over the filling, sealing the edge with the egg wash. Place the seam-side down to keep them closed while baking.
- Slice and prep for baking
Cut each roll into 6 mini sausage rolls and place them onto your lined trays. Make sure to leave a little space between each one. Brush the tops with the extra egg so they turn golden and shiny in the oven.
- Bake until golden
Bake for around 20 minutes or until the pastry is puffed up and golden brown. The filling should be cooked through, and your kitchen will smell amazing.
Tips & Variations
- 🧀 Want to get a little fancy? Add a sprinkle of grated cheese inside the rolls before sealing them up.
- 🌶️ Like a little heat? Add some cracked black pepper or a pinch of chilli flakes to the filling.
- 🧊 Freezing tip: These freeze beautifully either before or after baking. Just reheat in the oven for a few minutes until hot.
Easy French Onion sausage rolls
Ingredients
1kg beef mince
1 onion, finely chopped
1 cup dried breadcrumbs
4 tsp Worcestershire sauce
2 x 40g packets French Onion Soup mix
2 eggs, lightly beaten
1 extra egg (for brushing the pastry)
5 sheets of puff pastry (defrosted if frozen)
Instructions
- Preheat oven to 180°C (fan-forced) and line baking trays with paper.
- In a large bowl, combine beef mince, onion, breadcrumbs, Worcestershire sauce, French Onion soup mix, and two beaten eggs. Mix well.
- Cut each sheet of puff pastry in half horizontally (you’ll have 10 rectangles).
- Spoon a line of mixture down the centre of each rectangle. Brush one long edge with the extra beaten egg, then roll to seal, placing seam-side down.
- Cut each roll into 6 pieces and place on trays. Brush tops with more egg.
- Bake for 20 minutes or until golden, puffed, and cooked through.
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