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Leftover roast beef and mash sausage rolls

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Use up your leftovers with this beef and sausage rolls recipe. It’s a creative and delicious way to waste-not.

  • Serves12
  • Cook time20 minutes
  • Prep time20 minutes
Leftover roast beef and mash sausage rolls


  • 350g cooked sweet potato, pumpkin or potato, mashed
  • 1 1/2 cups (250g) finely chopped roast beef
  • 1 tbs curry paste such as korma or massaman, or 2 tsp curry powder
  • 1/4 cup (15g) stale, packaged or panko breadcrumbs
  • 2 tbs chopped herbs such as coriander, parsley or 1 tbs thyme leaves
  • 2 sheets puff, shortcrust or gluten free pastry, thawed
  • Milk or whisked egg, to brush
  • Yoghurt, tzatziki, sauce or relish, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220C. Line a large baking tray with baking paper or a silicon sheet. Combine mash, beef, curry, breadcrumbs and herbs in a medium bowl.

  2. Step 2

    Cut each sheet of pastry in half. Place pastry halves on a clean work surface. Shape 1/4 of the beef mixture into a log, along 1 long edge of pastry half. Roll up to enclose the filling, using a fork to secure seam. Cut into pieces and place seam-side down on the lined tray. Repeat with remaining pastry halves and beef mixture.

  3. Step 3

    Make 3 shallow cuts in the top of each roll and brush with milk or egg. Bake for 20 mins or until golden and puffed.

  4. Step 4

    Serve rolls with your choice of dipping sauce.

Recipe tip

You can use the skins of the sweet potato, pumpkin or potato to make crisp skins. Toss in oil and bake in a 200C oven for about 15 mins or until golden and crisp. These can also be cooked in an airfryer.