Last Updated on 17 August, 2026 by Elby | The Tasteful Pantry
These easy curried sausage rolls give the familiar party favourite a gently spiced twist. I love sausage rolls and they are a true Aussie favourite – but it’s also nice to have a change from the standard filling every now and then. This version combines sausage mince with garam masala, turmeric, coriander and sweet chilli sauce, plus a little grated carrot for moisture (and because vegetables are remarkably easy to sell when wrapped in pastry). They’re crisp, golden and easy to prepare ahead, making them ideal for parties alongside spiced sausage rolls and mini quiche bites. Or add to lunchboxes with a muffin for a grab and go option.
Sausage Roll Ingredients
- Sausage mince
- Finely grated carrot
- Sweet chilli sauce
- Turmeric, garam masala, ground coriander, allspice, salt and pepper
- Ready-rolled puff pastry
- Egg
- Sesame or nigella seeds
How to Make Curried Sausage Rolls
- Preheat your oven to 200°C if conventional or 180°C if using fan-forced, and line a large baking tray with baking paper. This helps prevent sticking and ensures the pastry crisps evenly as it bakes. If you’re working with frozen puff pastry, take it out of the freezer a few minutes earlier so it’s pliable but still cold – that’s the sweet spot for getting beautifully flaky layers.
- In a large mixing bowl, add the sausage mince, finely grated carrot, sweet chilli sauce, turmeric, garam masala, ground coriander, salt, allspice, and pepper. Using clean, wet hands, mix everything together until the ingredients are evenly combined and the spices are well distributed through the meat. It’s much easier to use your hands for this step rather than a spoon, as you can feel when the mixture has come together properly.
- Lay the puff pastry sheets flat on a clean surface. Using a sharp knife, cut each sheet in half, to create two even rectangles. Working with one rectangle at a time, place a log of the sausage mixture lengthwise along one long edge, gently pressing it into shape so it’s even from end to end. Brush the opposite long edge with a little beaten egg to help seal the pastry. Carefully roll the pastry over the filling, tucking it in snugly and finishing with the egg-washed edge underneath to create a neat seam.
- Once rolled, slice each log into smaller bite-sized pieces or keep them larger if you prefer full-sized rolls. Arrange them seam-side down on the prepared baking tray, leaving a little space between each one to allow the pastry to puff properly.
- Brush the tops generously with more beaten egg for a golden sheen, then sprinkle with sesame or nigella seeds for a bit of extra flavour. Pop the sausage rolls in the fridge for 10 minutes before baking. This improves their flakiness, helps hold their shape and makes the bottom crispier.
- Bake the sausage rolls in the preheated oven for about 20 minutes, or until the pastry is puffed, crisp, and golden brown, and the filling is cooked through. If you’re unsure, cut one open – the meat should be firm and steaming hot in the centre.
- Once baked, remove the tray from the oven and allow the rolls to cool slightly before serving. They’re best enjoyed warm, served with your favourite dipping sauce, chutney, or relish.
💡 Preparing homemade sausage rolls ahead
Curried sausage rolls can be assembled earlier in the day and kept covered in the fridge until you’re ready to bake them. The short chilling time also firms the pastry, helping the rolls hold their shape and puff more evenly. The cooked sausage rolls can be refrigerated for up to three days. Reheat them in the oven or air fryer so the pastry becomes crisp again. The microwave works in an emergency, but the pastry will be soft. Still tasty, just slightly less glamorous.
💡 Freezing sausage rolls
To freeze them, arrange the unbaked sausage rolls in a single layer on a lined tray. Brush with egg, add the seeds and freeze until firm, then transfer them to an airtight container or freezer bag. Bake directly from frozen, adding approximately 5-10 minutes to the cooking time. Freeze cooked sausage rolls in a single layer before transferring them to a ziplock bag or airtight container. Defrost them in the fridge and heat them in the oven.
Waste-free Curry Sausage Rolls
Curried sausage rolls fit beautifully into a waste-free kitchen routine. They’re ideal for using up leftover puff pastry sheets or the carrots that are getting a bit old in the fridge. Alternatively you can easily swap the carrot for other bits of veg you have lying around – zucchini, pumpkin or even sweet potato all work well.
Leftover cooked rolls keep well in the fridge for several days and reheat nicely in the oven or air fryer, so nothing goes to waste. They also freeze beautifully, either baked or unbaked. It’s one of those recipes that rewards planning ahead – make a big batch and you’ve got quick lunches or last-minute appetisers ready to go. If you’ve got small scraps of pastry left after cutting your rolls, don’t toss them.
Frequently Asked Questions & Quick Fixes
Why did my pastry go soggy?
Most often, it’s from a wet filling, not baked long enough or the oven was not hot enough. Make sure your oven is fully preheated to the right temperature and the pastry is cooked through. The filling should stay in a log shape f your mixture seems overly wet and runny add a little bit of breadcrumbs to the mix.
Can I replace the individual spices with curry powder?
Replace the turmeric, garam masala, coriander and allspice with approximately 2½ teaspoons of mild curry powder. The flavour will be slightly different, but it’s a handy option if your spice cupboard is missing a few players.
How spicy are the curried sausage rolls?
They are quite mild. But you can ramp up the spice level by adding fresh chilli or chilli flakes if you like more kick.
Can I make them larger?
Definitely, just adjust the baking time by a few minutes until golden and cooked through.
Can I air fry them?
Yes! They cook beautifully at 180°C for about 12–14 minutes.
Handy Tips and Tricks
If you want the perfect texture, don’t skip chilling the assembled rolls for ten minutes before baking. It helps the pastry hold its shape and gives a crisper result. Using cold pastry is also key – warm pastry can become sticky, cause the sausage rolls to split or unfurl during cooking ,and lose its flakiness.
When it comes to seasoning, don’t be afraid to adjust Love spice? Add a pinch of chilli flakes. Want a sweeter balance? A little extra sweet chilli sauce will do the trick.
If you’re making them ahead, freeze the unbaked rolls on a tray until firm, then transfer to a container or bag. They can be baked straight from frozen – just add a few extra minutes to the cooking time.
For serving, think beyond tomato sauce. Mango chutney, raita or a spicy yoghurt dip all pair beautifully.
While the seeds on top are optional, they provide a lovely toasted and earthy flavour, complementing the curried sausage filling.
More Easy Party Food and Lunchbox Snacks
If these curry sausage rolls tickled your tastebuds, you’ll likely enjoy these other favourites.
- Spiced Sausage Rolls
- Pizza Scrolls
- Mini Quiche Bites
- Cheese and Vegemite Scrolls
- Zesty Hummus
- Maple Chilli Walnuts
- Avocado Goat’s Cheese Dip
Feedback and More: Did you try the homemade sausage rolls recipe? I’d love to know what you thought. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to let me know. Cheers, Elby!
If you liked this recipe, check out some of my other bakery favourites. Or for snacks mostly of a sweet variety, have a look at my homemade biscuits and muffins.
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Curried Sausage Rolls
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Filling
- 500 grams sausage mince
- ½ cup carrot - finely grated
- 3 tbsp sweet chilli sauce
- 1 tsp tumeric
- 1 tsp garam masala
- ½ tsp ground coriander
- ½ tsp salt
- ¼ tsp allspice
- ¼ tsp pepper
Assembly
- 2 sheets puff pastry
- 1 egg - lightly beaten
- sesame seeds or nigella seeds - optional
Instructions
Filling
- Heat oven to 200°C |180°C fan forced and line a large baking tray with baking paper.
- Place all the filling ingredients in a bowl and mix until well combined – I use my hand for this, much easier than a fork or spoon.
Assembly
- Lie the puff pastry sheets on a clean work space and cut each in half horizontally. Take one of the halves and brush a long side with the egg.
- Place a quarter of the filling lengthwise down the pastry and press into a long sausage shape. Fold the non-egg side of pastry tightly over the filling and roll to seal with egg-brushed side. Cut each half into 10 equal pieces, approximately 1.5cm wide.
- Place on the tray and brush with the remaining egg and sprinkle with seeds if using. Refrigerate for 10 minutes.
- Bake for 20 minutes, or until golden brown. Serve with your favourite sauce or chutney.
Nutrition
*Nutrition and calorie figures are estimates only.
