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Sausage Sun-Dried Tomato & Courgette Lattice Roll

5.0/5 rating 1 vote
  • Serves: 4-6
  • Prep Time: 35-40 mins
  • Ready in: 45-50 mins.
  • Difficulty: Easy
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Sausage Sun-Dried Tomato & Courgette Lattice Roll


  • 500g puff pastry

  • 2 tbsp any oil
  • 1 small onion, finely chopped
  • 2 medium courgettes, cut into 1cm pieces, a mix of yellow and green is nice.
  • 12 sundried tomatoes chopped finely

  • 650g sausage meat

  • 1 medium egg, beaten

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  • Preheat the oven to 170C, Gas 3. 
  • Roll out the pastry to a 40cm x 30cm rectangle.
  • Roughly measure to halfway across the 30cm wide piece roughly 15cm.
  • Mark and then measure 6cm on each side of the centre.
  • From the 6cm outwards cut, 2cm wide cuts the full length of the full 40cm on both sides, so you get your lattice pieces to fold over. Re chill well.
  • Next, heat the oil and add the onion, garlic and courgette and cook over. High heat to soften and get some nice colour.
  • Remove the pastry from the fridge, lay it on a baking tray.
  • Mix the tomatoes into the sausage meat really well.
  • Mould the sausage meat into a long sausage and lay down the centre of the pastry making, sure it doesn’t spread past the sliced edges.
  • Press the cooked onions, garlic and courgettes into the top of the meat.
  • Starting at the top, lift up the sliced pastry and fold over the sausage meat on a slight angle.
  • Repeat from the other side, working your way down the entire pastry to create a lattice effect.
  • Brush well with beaten egg and pop into the oven and cook for 45-50 minutes or until golden and cooked through
  • Transfer to a baking tray and cook for 45 - 55 minutes, or until golden brown and cooked through.

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