Australian Sausage Rolls
Here's a classic recipe for Australian puff pastry sausage rolls. The juicy pork filling is covered in flaky puf pastry and is perfect party snack, casual lunch, or addition to a picnic.
Ingredients
- 500 g ground pork or a mix of pork and beef
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 carrot finely grated
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1/4 cup breadcrumbs
- 1 egg plus 1 extra for egg wash
- 1 tablespoon fresh parsley chopped
- 1 teaspoon dried mixed herbs
- Salt and pepper to taste
- 2 sheets sheets pre-rolled puff pastry thawed
- Sesame seeds or poppy seeds optional
- Tomato sauce ketchup for serving
Instructions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a large bowl, combine the ground meat, onion, garlic, carrot, Worcestershire sauce, tomato paste, breadcrumbs, 1 egg, parsley, and dried herbs. Season with salt and pepper. Mix thoroughly until well combined.
- Cut each pastry sheet in half to form rectangles.
- Divide the meat mixture into 4 portions and form each portion into a long sausage shape along the long edge of each pastry rectangle.
- Beat the extra egg and brush along the opposite edge of the pastry.
- Roll the pastry to enclose the filling, with the seam on the bottom.
- Cut each roll into 4-5 pieces (about 5cm each). Make small slits on top of each roll.
- Place the rolls on the prepared baking tray. Brush with egg wash and sprinkle with sesame or poppy seeds if using.
- Bake for 25-30 minutes until the pastry is golden brown and the meat is cooked through.
- Allow to cool slightly before serving with tomato sauce.