Sausage Rolls
Crisp, golden puff pastry wrapped around seasoned beef and pork mince. A quintessential Australian bakery favourite best served piping hot with tomato sauce.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Baking tray
- •Baking paper
- •Mixing bowl
- •Pastry brush
- •Chef knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28 g
- carbs
- 38 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 480 kcal
Instructions
- 1
Preheat your oven to 200°C fan-forced and line two large baking trays with baking paper.
- 2
Add both minces, grated onion, grated carrot, garlic, breadcrumbs, Worcestershire sauce, thyme, salt, pepper, and one egg to a bowl.
- 3
Mix the ingredients firmly with clean hands until the meat becomes sticky and evenly combined.
- 4
Cut each thawed puff pastry sheet in half lengthwise to create six long rectangles.
- 5
Divide the meat mixture into six equal portions and shape each into a long sausage log down the centre of each strip.
- 6
Brush one long edge of each pastry rectangle lightly with the beaten egg.
- 7
Roll the pastry firmly over the meat filling to enclose it, pressing the seam firmly to seal.
- 8
Place the long rolls seam side down on a cutting board and brush the tops with beaten egg.
- 9
Sprinkle the sesame seeds evenly over the egg-brushed pastry tops.
- 10
Slice each long roll into four equal pieces using a sharp knife.
- 11
Arrange the sausage rolls spaced evenly across the prepared baking trays.
- 12
Bake for 25 to 30 minutes until the pastry is puffed, crisp, and deep golden brown.
Chef's tips
Grating the onion and carrot directly into the mince keeps the filling juicy without creating bulky chunks. Chill the rolled logs in the fridge for 10 minutes before slicing to achieve neat, clean cuts without squashing the pastry.
Ingredient substitutions
- pork mince and beef mince blend → 500 g regular beef mince or commercial sausage mince
- breadcrumbs → an equal amount of rolled oats blitzed into fine crumbs
- sesame seeds → poppy seeds or nigella seeds
Storage
Store cooled sausage rolls in an airtight container in the fridge for up to 3 days.
Reheating
Reheat on a baking tray in a 180°C oven for 10 minutes until hot and crisp.
Common mistakes to avoid
- •Overfilling the pastry strips, which prevents the seam from sealing properly during baking.
- •Skipping the egg wash, resulting in pale pastry without a glossy golden finish.
- •Using a dull knife, which crushes the raw pastry edges and stops them puffing cleanly.
Serving suggestions
Cooked Sausage Rolls?
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