Is it possible to improve on the sausage roll? This dish from Attica chef Ben Shewry – containing absolutely no sausage – makes a strong case.

“Who knew potato “sausage rolls” were better than the real thing?” says Ben Shewry. “A balance of meat and vegetables is essential for peak party performance. I’m sure we can all relate to the feeling of overindulging on the party food before hitting the dancefloor. It can get pretty ugly so I’m keeping things light and extra delicious here as if we’re all highly trained athletes ready for the most important Saturday night of lockdown – A Party for Melbourne. The only question remaining is will this recipe make enough?!”

Makes approx. 6 rolls


200 g waxy potato, grated
75 g onion, finely chopped
1 garlic clove, finely chopped
35 g butter
1 egg yolk
A few grinds black pepper
Salt, to taste
2 tbsp dried breadcrumbs
30 g parmesan
45 g tasty cheese or mozzarella
1 sheet good quality puff pastry
1 egg, beaten


Preheat oven to 180C. Blanch potato in boiling salted water for 1 minute. Drain well and spread on a tray to cool and to allow water to evaporate.

In a small saucepan, sweat onion and garlic in butter for 5 minutes without colour or until fragrant and sweet. Cool and add to potatoes in a large bowl.

Add the egg yolk, pepper, salt, and breadcrumbs to the potato mix. Combine well. Add the two cheeses and mix again.

Measure and cut a 15cm-wide strip of puff pastry, place potato filling in the middle to form a log. Brush leading edge with a small amount of egg wash and roll over pastry to seal. Chill in fridge for 1 hour before placing on baking tray and glazing with egg wash. Cut into portions and bake for 15 minutes or until golden.