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Wellington Sausage Rolls

Make the ultimate sausage rolls at home with this delicious and straight forward recipe from The Great British Bake Off Winner, Nadiya Hussain. Perfect savoury picnic recipe or great for a lunchbox.

From the book

Nadiya Hussain


Sausages are my guilty pleasure. I hate admitting it, but I love sausages – there, I said
it! Wrapped in flaky puff pastry, surely they’re every girl’s secret dream (apart from a
cappuccino-skinned hottie, which is every girl’s other secret dream)? Anyway, these are my beef Wellington sausage rolls. The mushrooms mixed with the sausage make for a darker, meatier flavour. The layer of English mustard gives the sausage rolls a subtle heat once cooked. These are always a winner at kids’ parties, and are even better when they end up in the packed lunch the next day. They freeze really well, so they can be popped in the oven as and when you need them.

Prep: 20 minutes Cook: 25 minutes. Can be frozen before or after baking.

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30g unsalted butter
100g mushrooms, finely chopped
1 tbsp Worcestershire sauce
1 tbsp Tabasco or less if you prefer, depending on your tolerance for heat
6 large beef sausages, taken out of the skins
freshly ground black pepper
450g puff pastry (shopbought, or you can make your own)
4 tbsp wholegrain mustard
1 medium egg, beaten
sea salt flakes, to sprinkle

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1. Preheat the oven to 200°C/fan 180°C.

2. Put the butter and the mushrooms in a small frying pan over a medium heat, and cook the mushrooms until they are soft and any moisture has evaporated. Put them in a bowl and leave to cool completely.

3. Once the mushrooms have cooled, add the Worcestershire sauce, Tabasco, sausagemeat, salt and pepper. Give everything a good mix by hand, and set aside.

4. Dust your surface with flour and roll the puff pastry out into a long wide rectangle approximately 25 x 35cm. Then cut down the middle lengthways to give you three long rectangles.

5. Brush the pastry rectangles with a generous layer of wholegrain mustard, making sure to leave a gap of 1cm along the long edges. Brush the exposed edges with the beaten egg.

6. Down the centre of the pastry rectangles, lay out a generous line of sausagemeat. Encase the filling with the pastry, making a seam joined with egg wash, underneath the roll.

7. Brush the three rolls in egg wash, and give them a light sprinkling of sea salt flakes. Cut each long roll into 8–10 pieces.

8. Place the small rolls on a baking sheet and bake for 15–20 minutes, until golden on the outside, making sure the meat on the inside is cooked through.

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From the book: Nadiya’s Kitchen

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