Melbourne Bakery Sausage Roll
Flaky golden puff pastry wrapped around a juicy, seasoned beef and pork filling. A classic Australian bakery staple served piping hot with tomato sauce.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Mixing bowl
- •Box grater
- •Baking tray
- •Pastry brush
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30 g
- carbs
- 32 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 480 kcal
Instructions
- 1
Heat the oven to 200°C (180°C fan-forced) and line two baking trays with baking paper.
- 2
In a large bowl, combine beef mince, pork mince, grated onion, grated carrot, garlic, breadcrumbs, Worcestershire sauce, thyme, salt, and pepper.
- 3
Mix thoroughly using your hands until the meat mixture is sticky and holds together firmly.
- 4
Lay the thawed puff pastry sheets flat on a clean work bench.
- 5
Cut each pastry sheet in half lengthwise to create two long rectangles.
- 6
Divide the meat mixture into six equal portions.
- 7
Shape each meat portion into a long log along the centre of each pastry strip.
- 8
Brush one long edge of each pastry strip lightly with beaten egg.
- 9
Roll the pastry tightly over the filling to enclose it, finishing with the seam facing down.
- 10
Cut each long roll into four equal pieces using a sharp knife.
- 11
Place the rolls onto the prepared baking trays, spacing them evenly apart.
- 12
Brush the tops with beaten egg, sprinkle with sesame seeds, and bake for 30 to 35 minutes until golden brown.
Chef's tips
Grating the carrot and onion keeps the meat filling moist while baking. Use a sharp serrated knife to slice raw rolls cleanly without crushing the delicate pastry layers.
Ingredient substitutions
- pork mince → an equal quantity of additional beef mince or sausage mince
- dried breadcrumbs → fine panko breadcrumbs or rolled oats blitzed into coarse powder
- fresh thyme → 1 tsp dried mixed herbs or dried oregano
Storage
Store cooked sausage rolls in an airtight container in the fridge for up to three days.
Reheating
Reheat in an oven preheated to 180°C for 10 to 12 minutes to maintain crisp, flaky pastry.
Common mistakes to avoid
- •Placing rolls seam-side up on the tray, which makes them split open while baking.
- •Using warm pastry, which softens too quickly and loses its flaky layers.
- •Overfilling the pastry strips, preventing a tight seal along the edges.
Serving suggestions
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