sausage rolls

I love pastries. Only problem with them is how fattening they are but………………who cares as long as your mouth is happy you can go to the gym later right? RIGHT. Now on to the first problem… is so HARD to get a decent pastry in Nairobi! Most places you go to the pastries are too “bready” not soft enough, not buttery enough as in they just don’t melt in your mouth! Well because of this I’ve been thinking of learning how to make my own pasty for the longest time but I had two miserable solo attempts( I will post my failures soon) and I have decided to get some classes. Anyway before my attempts to make my own pastry I made this little sausage rolls using store bought puff pastry. They were a real hit. I tried them again last weekend when I had visitors over and they were the first items to run out. When I made them last weekend I did not have the store bought pastry and my attempts of making my own had failed so I used this dough recipe and they stilled turned out quite good. I would still go for the puff pastry but if you’re pressed for time or find the store bought one too expensive then try the easy recipe you will not be disappointed. HAPPY COOKING!!!



Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 20 small rolls


  1. 1 roll of store bought puff pastry (you can get this at the frozen section of the supermarkets)
  2. 400gms spiced sausages (pork, beef or chicken)
  3. ½ a medium onion
  4. 1 tablespoon of butter
  5. 1 tablespoon of garlic
  6. 2 tablespoons of breadcrumbs
  7. Small bunch of dhania (Coriander)
  8. 1 egg
  9. A little milk
  10. - See more at:


Preheat the oven to 200 degrees

Put the butter in a pan cook the onions till they are golden brown. Remove and set aside to cool

Skin sausages and put the meat in a large mixing bowl. Mash up the sausage meat with your hands. Add the onions, breadcrumbs, garlic and dhania to the sausage meat. Mix it all up with your hands

Roll out the pastry.

Shape the meat mixture into a long sausage and place it along the long edge of the rolled out pastry leaving some space at the end of the pastry.

Roll the pastry to enclose, cut of the long roll and seal the edge with a fork. Repeat this till all the meat is done. Cut the roll into smaller sized pieces of your choice.

Mix the egg and the milk

Place the rolls on a baking sheet seam side down. Brush with the egg misture.

Bake for 20-25minutes until golden and slightly puffy. Serve warm. HAPPY EATING!!!

Written by David Mwakodi