Definitely a winner when you are making these Golden baked sausage rolls filled with seasoned mince and potatoes
If you’re looking for an easy sausage roll recipe with bakery-style results, this soda water dough is the secret. The quick pastry comes together in minutes and creates irresistibly flaky layers around a hearty mince and potato filling — ideal for family meals or entertaining.
These flaky sausage rolls are made from scratch using a simple soda water and lemon pastry that delivers exceptional lift and crispness. Filled with gently spiced mince and tender potatoes, they’re a versatile snack that works just as well for casual gatherings as for special occasions.
Frequently Asked Questions
Can I freeze sausage rolls made with soda water pastry?
Yes, freeze unbaked rolls on a tray, then store in freezer bags for up to 2 months
Why use soda water in pastry?
Soda water helps create light, flaky layers without yeast or long resting times
Can I use chicken or pork mince instead of beef?
Yes, any mince works — just adjust seasoning to taste.
Ingredients
Pastry
- 2 cups cake flour, plus extra for rolling
- ½ teaspoon salt
- 250 g cold butter or margarine, cubed
- 80 ml cold soda water
- 30 ml lemon juice
Filling
- 800 g mince (beef or mixed)
- 1 onion, finely grated
- 2 medium potatoes, diced small
- Pinch ground cloves
- 1 teaspoon dried thyme
- 1 teaspoon ground coriander
- Salt and black pepper, to taste
- 2 tablespoons vinegar
- 2 tablespoons flour
To finish
- 1 egg, whisked (for egg wash)
Instruction
Pastry
- Sift flour and salt. Rub in butter until crumbly. Mix soda water and lemon juice, then cut into the flour to form a firm dough. Wrap and refrigerate for 30 minutes.
Filling
- Cook mince, onion, potatoes, spices, salt, pepper and vinegar over medium heat until cooked and tender. Stir in flour, cook 1–2 minutes to thicken, then cool..
Assemble
- Preheat oven to 200°C and line trays. Roll pastry to 3 mm thick, cut into strips and place filling down the centre. Brush edges with egg, fold, seal and place seam-side down. Brush tops and prick with a fork.
Bake
- Bake for 18–22 minutes until golden. Cool slightly before serving.
Crispy Sausage Rolls with Easy 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.
Ingredients
- 2 cup flour
- 250g butter
- ½ tsp salt
- 80ml soda water
- 30ml lemon juice
Filling
- 800g lean mince beef or mixed
- 1 onion finely grated
- 2 medium potatoes diced small
- pinch ground cloves
- 1 tsp dried thyme
- 1 tsp ground coriander
- salt and plack pepper to taste
- 2 tbsp vinegar
- 2 tbsp flour
Topping
- 1 egg whisked for egg wash
Instructions
Instruction
Prepare the Pastry
- Sift the flour and salt into a mixing bowl.
- Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Mix the soda water and lemon juice, then cut into the flour mixture using a knife.
- Bring together gently with one hand to form a firm dough — do not overwork.
- Wrap in plastic and refrigerate for at least 30 minutes.
Prepare the Filling
- While the pastry chills, place the mince, onion, potatoes, spices, salt, pepper and vinegar in a saucepan.
- Cook over medium heat, stirring, until the mince is fully cooked and the potatoes are tender.
- Stir in the flour and cook for 1–2 minutes until slightly thickened.
- 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
- Roll out pastry on a lightly floured surface to about 3 mm thickness.
- Cut into strips of your desired width.
- Spoon filling down the centre of each strip.
- Brush edges with beaten egg, fold over and seal.
- Place seam-side down on prepared trays.
- 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.
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