Recipe: Camp Oven Sausage Rolls

Sausage Rolls; the ultimate camping snack. Pssst, don’t forget to pack the tomato sauce!



  • 1/2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 brown onion, small, finely chopped
  • 1 celery stalk, finely chopped
  • 150g bacon, finely minced (streaky and fatty, not the lean stuff!)
  • 500g beef mince (ground pork, not lean)
  • 3/4 cup panko breadcrumbs
  • 1 egg


  • 2 1/2 sheets puff pastry , thawed then each cut into half
  • 1 egg , lightly whisked



  1. Start by mixing Filling ingredients together in a bowl. Use your hands to mix well.
  2. Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
  3. Get 1/5 the of the filling & shape into a long log down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
  4. Brush edge of pastry with egg then roll up, finishing with the seam side down.
  5. Refrigerate for 1 hour (optional).
  6. Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
  7. Place on baking paper and trivet in camp oven. Bake for 20-30 mins or until golden brown!