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Kids Beef & Spring Veg Sausage Roll

$12 ea

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Prep: 8 mins | Bake: 20–45 mins

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

  1. Preheat oven 195C°.
  2. Line an oven tray with baking paper.
  3. Remove rolls from the fridge. Place on baking tray, seam side down.
  4. Gently egg wash the tops with lightly beaten egg.
  5. Bake for 20-25 minutes until golden. 

Bake from frozen: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

  1. Preheat oven 220C°.
  2. Line an oven tray with baking paper.
  3. Remove rolls from the freezer. Place on a baking tray, seam side down.
  4. Gently egg wash the tops with lightly beaten egg.
  5. Bake for 30-45 minutes. Rotate tray half way through to ensure an even bake.

Optional: Once egg washed you can sprinkle with sesame seeds. You can lay sausage rolls on a light bed of semolina to absorb excess juices.

Pastry: Premium NSW wheat, water, Pepe Saya butter,salt, vinear, egg.

Fill: Beef, zucchini, carrot, sundried tomato, mozzerella, cheddar, bread crumb, salt, garlic powder, onion powder, pepper, oregano

Store frozen (sealed) for up to 6 months.