Classic Australian Sausage Rolls
Flaky puff pastry rolls filled with seasoned pork, beef, onion, carrot, and herbs.
Equipment
- Large bowl
- Box grater
- Baking sheets
- Parchment paper
- Pastry brush
Ingredients
Sausage Filling
- 1 lb ground pork
- 1/2 lb ground beef
- 1 medium yellow onion grated
- 1 medium carrot grated
- 2 cloves garlic minced
- 1 cup fresh breadcrumbs
- 1 large egg
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
Pastry and Finish
- 2 sheets puff pastry thawed
- 1 large egg beaten for brushing
- 1 tbsp sesame seeds optional
Instructions
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.
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.
Nutrition
Calories: 480kcalCarbohydrates: 31gProtein: 19gFat: 30gSaturated Fat: 12gCholesterol: 105mgSodium: 720mgFiber: 2gSugar: 3g