Australian sausage rolls are a beloved party and bakery staple: seasoned meat and vegetables wrapped in flaky puff pastry and baked until golden.
Grating the onion and carrot keeps the filling moist without large pieces, while a brief chill makes the rolls easy to cut and helps the pastry puff.
Bake one small test piece before shaping the full batch so you can adjust salt, pepper, or herbs while the mixture is still raw.
Serving Suggestions
Serve warm with tomato sauce, barbecue sauce, a crunchy slaw, or a green salad. Mini versions are ideal for parties.
Recipe Notes
Freeze unbaked sliced rolls on a tray, then transfer to a bag. Bake from frozen with 8 to 10 extra minutes.
Classic Australian Sausage Rolls
Flaky puff pastry rolls filled with seasoned pork, beef, onion, carrot, and herbs.
Ingredients
Equipment
Method
Mix and Shape:
- Heat the oven to 200°C / 400°F and line two baking sheets.
- Combine pork, beef, onion, carrot, garlic, breadcrumbs, egg, Worcestershire sauce, thyme, salt, and pepper.
- Cut pastry sheets in half lengthwise. Shape a log of filling along one long edge, roll the pastry around it, and place seam-side down.
- Chill the logs for 15 minutes, then cut each into four pieces.
Bake:
- Place the rolls seam-side down, brush with beaten egg, and sprinkle with sesame seeds if using.
- Bake for 25 to 30 minutes until the pastry is puffed and golden and the filling is cooked through.
- Rest for 5 minutes and serve warm with tomato sauce.
Nutrition
Notes
- Squeeze excess liquid from the grated onion if it is very wet.
- Use an instant-read thermometer to confirm the center reaches 71°C / 160°F.
