These sausage roll pinwheels are a kid-friendly lunchbox win: crisp puff pastry, juicy beef mince filling, and they freeze beautifully. Make a batch once, bake what you need, and stash the rest for busy weeks.
Serves: 8 • Prep time: 15 minutes • Cook time: 40 minutes
Butcher’s note: For sausage-roll style pinwheels, you want mince with enough fat to stay juicy after baking and freezing. Our
Premium beef mince
is ideal for this — it cooks up tender, not dry.
Ingredients
- 500 g Premium beef mince
- ½ onion, finely chopped
- ½ carrot, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, minced
- Small handful parsley, chopped
- 1 egg
- ½ cup breadcrumbs
- Salt & pepper
- 1 large sheet (or 2 small sheets) puff pastry
- 1 egg, beaten (for egg wash)
- Sesame seeds
- Grated cheese (optional)
Method
- Preheat. Preheat oven to 180°C.
- Mix. Combine mince, onion, carrot, celery, garlic, parsley, egg, breadcrumbs, salt and pepper in a bowl.
- Spread. Lay puff pastry flat. Spread the mixture in a thin, even layer over the pastry, leaving 2 cm clear on one long edge.
- Roll. Brush the clear edge with egg wash, then roll tightly into a log.
- Slice. Cut into even pinwheels and place flat on a lined tray.
- Finish. Brush tops with egg wash and sprinkle with sesame seeds.
- Bake. Bake for 20 minutes until golden. (If using cheese, add it for the final 5 minutes.)
Freezer tip: Slice, tray-freeze for 45–60 minutes, then bag up. Bake from frozen at 180°C until hot through and golden (allow a little extra time).
Shop the key ingredient
👉 Premium beef mince — perfect for juicy, freezer-friendly pinwheels.
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Find us in Bentleigh
The Lucky Pig
452 Centre Road, Bentleigh VIC 3204
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