Siddy's halloumi sausage rolls

    40 min

    Sausage rolls with a subtle-extra texture. Halloumi is the differentiator adding the subtle bite. Best fresh out of the oven after cooling but still tasty for days after, oven heat if you want the pastry to remain crisp when reheating. Add a finely sliced fresh chilli to the mixture if you have a weakness for warmth. You wont eat a commercial equivalent and you may never eat another after. Greggs are great, but salty and greasy, these are somehow refreshing and have a feel good factor for making them yourself.


    Essex, England, UK
    12 people made this

    Serves: 6 

    • 200g pork sausage meat
    • 1/4 teaspoon salt (optional)
    • 1 handful fresh parsley, chopped
    • 3 to 4 mushrooms, finely sliced
    • 1 sheet puff pastry
    • 1 handful halloumi cheese, julienned into thin strips

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. In a mixing bowl combine the meat, salt, parsley and mushrooms and mix together thoroughly with your hands.
    2. Roll into at least 3 long sausage shapes and fry on a medium heat in a little oil till brown all over. Doesn't need to be cooked all the way through, it is just getting the mixture firm and will be nicer to bite into. Let the meat cool for 5 minutes, this allows the meat to settle and firm up.
    3. Preheat the oven to 180 C / Gas 4.
    4. Place the pastry sheet on a lightly floured work surface and lay the meat on the pastry, then arrange the halloumi cheese around the meat. Cut the pastry to size, allowing for the pastry to be folded over the meat. Fold over the pastry then crimp the edges.
    5. Bake in the preheated oven for 10 minutes, or until the pork is no longer pink in the centre and the pastry is golden brown. Remove from the oven and leave to cool on a cooling rack so they don't go soggy. Cut into two-bite-size lengths.


    Add a chopped chilli to your mix if you like a bit of spice. You can get adventurous with the mix adding different spices such as cumin, or added flavours and textures such as well cooked crispy bacon (let cool before adding) but keep it simple.

    Wine pairing

    A glass of Bordeaux goes down really well with this snack! Les Tours de Bordeaux 2012 is a cracking bottle, £8.50 is about right, treat yourself. Serve it chilled. Luke warm isn't for everyone.. Put the bottle in the fridge for 20 minutes if your room temperature is 20 degrees plus. This just makes a glass of red more refreshing. Enjoy.

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    Reviews in English (1)


    great texture, great taste, a contender against Greggs sausage rolls.  -  24 Jan 2015