Lamb & Feta Sausage Rolls

There’s literally never a wrong time for a sausage roll. Breakfast? Sure. Midday snack? Absolutely. Midnight nibble straight from the tray while they’re still warm? Don’t mind if I do. And quite frankly, I like to think I make some of the best sausage rolls out there. While I do have a soft spot for a classic Greggs sausage roll (who doesn’t?), there’s something so satisfying about making your own at home. You can mix up the flavours, add your favourite spices, play around with fillings — and the result is always delicious, flaky, and deeply comforting.

After my Cheddar and Onion Chutney Sausage Rolls got such glowing reviews, I knew it was time for another twist. Enter these Lamb and Feta Sausage Rolls, inspired by my holiday to Greece. We had the most incredible food over there — warm bread, salty cheeses, herby meats, and sunshine in every bite. So I wanted to bring a little bit of that Greek magic home, wrapping it in buttery puff pastry for something familiar yet exciting.

This recipe takes everything we love about a good sausage roll — that flaky, golden pastry and savoury filling — and adds a Mediterranean twist. Think juicy lamb mince, crumbled feta, and a hint of fennel for a touch of warmth. Each bite is rich, salty, aromatic, and ever so slightly tangy from the cheese. And because I can’t resist a finishing touch, I sprinkle them with a spiced sesame topping for extra crunch and a bit of colour.

Why you’ll love these Lamb and Feta Sausage Rolls

If you’ve never made sausage rolls from scratch before, you might be surprised by how simple it actually is. Using ready-rolled puff pastry means half the work is already done for you. The filling comes together in minutes — just a quick mix of lamb, onion, feta, and a few pantry spices — and then it’s a simple roll, slice, and bake situation.

Here’s what makes these stand out:

• Juicy lamb mince: Rich, flavourful, and perfect with feta.
• Salty feta cheese: Adds creaminess and a tangy edge that balances the lamb beautifully.
• Flaky puff pastry: Buttery layers that bake up perfectly golden.
• Fennel seeds: Subtle but powerful — they bring a little aniseed warmth that works so well with lamb.
• Optional topping: Sesame seeds, chilli flakes, oregano, and parsley make these look and taste incredible.

I also like to double the recipe when I make them — one batch to bake fresh and another to stash in the freezer. They freeze beautifully and are a lifesaver for quick lunches, unexpected guests, or those afternoons when you fancy something homemade but can’t be bothered to cook from scratch.

Just freeze them unbaked on a tray until firm, then transfer to a bag or container. When you’re ready to bake, pop them straight into the oven from frozen — no need to defrost — and add an extra 5 minutes to the baking time.

Inspired by Greece, made in your kitchen

The idea for these came straight from a sunny lunch overlooking the sea in Rhodes. We had lamb meatballs with crumbled feta, fresh herbs, and flatbreads still warm from the oven. I remember thinking at the time that the flavour combination was too good not to use again. So, instead of a meatball, I tucked that same flavour profile into puff pastry — and honestly, it might be even better this way.

The salty, creamy feta melts just slightly into the lamb as it cooks, creating these lovely pockets of flavour that feel indulgent but not heavy. The fennel seeds tie everything together with a whisper of spice, while the sesame topping adds that irresistible toasty crunch. It’s the kind of bake that makes your kitchen smell divine and guarantees compliments from anyone lucky enough to snag one.

How to make Lamb and Feta Sausage Rolls

Making these couldn’t be easier. Start by softening a brown onion — this adds sweetness and keeps the filling juicy. Mix it with lamb mince, fennel seeds, sea salt, and black pepper. Then crumble in the feta; you want chunks, not a paste, so go gentle when mixing.

Roll out your puff pastry and spoon the filling down the middle to create one long sausage log. Leave a little border of pastry on each side, brush with egg wash, and roll it up neatly. Crimp the seam with a fork (this helps seal it and gives that classic look), then trim any excess pastry from the ends.

Brush the top with egg wash, sprinkle with your topping mix if you’re using it — a blend of sesame seeds, dried oregano, parsley, and chilli flakes — and slice into smaller rolls. Bake until puffed, golden, and flaky all over.

When they come out of the oven, the smell alone is enough to draw everyone to the kitchen. That buttery pastry and herby lamb combo is dangerously good.

Don’t skip the dip — Harissa Mayo is a must

Now, I have to say this: it’s absolutely essential to serve these with a dip. Specifically, harissa mayo. The creamy, spicy sauce elevates everything — the smoky heat cuts through the richness of the lamb and brings the feta to life. It’s such an easy upgrade but makes all the difference.

To make it, just mix 3 tablespoons of mayonnaise with 1 teaspoon of harissa paste (or more if you like it fiery), a squeeze of lemon juice, and a pinch of salt. That’s it. Keep it chilled until you’re ready to serve, then dunk away.

If you prefer something fresher, a mint yogurt dip also works beautifully — mix Greek yogurt with chopped mint, lemon zest, and a drizzle of olive oil. Both pair perfectly with the warm, spiced filling.

Serving and storing

These sausage rolls are best served warm, straight from the oven, when the pastry is at its flakiest and the feta is still soft. But they’re just as tasty at room temperature, making them ideal for picnics, lunchboxes, or party platters.

To store leftovers, let them cool completely, then pop them in an airtight container in the fridge for up to 3 days. Reheat in a 180°C oven for 10 minutes to crisp them back up — never the microwave, it ruins that beautiful pastry!

And as I mentioned, they freeze like a dream. Having a stash of homemade sausage rolls in the freezer is one of those little luxuries that make weekday lunches or last-minute snacks feel special.

In short

These Lamb and Feta Sausage Rolls are a comforting twist on a British classic with a Greek-inspired heart. They’re buttery, flaky, and full of flavour — a perfect blend of savoury lamb, salty feta, and aromatic fennel wrapped up in golden pastry.

Homemade sausage rolls are such a joy to make, and this version might just become your new favourite. Whether you’re baking them for a get-together, meal prep, or simply because you fancy something a bit indulgent, they deliver every time.

Just promise me one thing: don’t skip the harissa mayo. It’s the cherry on top (or rather, the dip on the side).

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