A quick-and-easy sausage roll hack using kofta.






Skill level

Average: 3.9 (54 votes)


  • sheets frozen ready–rolled puff pastry
  • 1 onion, roughly chopped
  • 1 cup flat-leaf parsley leaves
  • ½ red capsicum, seeded and roughly chopped
  • 500 g beef mince
  • 1½ tsp salt
  • ½ tsp black pepper
  • ½ tsp Lebanese baharat
  • 1 egg, lightly beaten
  • 1 tbsp poppy seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 200°C. Line 2 baking trays with baking paper. Remove the puff pastry sheets from the freezer.
  2. Place the onion, parsley and capsicum in a food processor and blitz until finely chopped. Transfer the mixture to a sieve placed over a bowl and press down with a spatula to remove as much liquid as possible.
  3. Transfer the onion mixture to a large bowl. Add the mince, salt, pepper and baharat and use your hands to combine very well.
  4. To assemble the sausage rolls, working with one sheet of pastry at a time, cut the pastry sheet in half. Spread about ½ cup of the kofta mixture along the bottom of the long side of the pastry. Roll up to enclose the filling, then cut each log into 3 pieces. Place, seam–side down on the lined tray about 2 cm apart. Repeat with the remaining pastry and filling.
  5. Brush the top of the sausage rolls with the beaten egg and sprinkle with poppy seeds. Place in the oven, then reduce the oven temperature to 180°C. Bake for 25–30 minutes or until golden and cooked through.



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