Aussie Sausage Rolls
Golden puff pastry filled with juicy pork, fennel, and onion, perfect for parties or freezer stash baking
Prep
20 mins
Cook
30 to 35 mins
Makes
18 to 24
Difficulty
Easy
Ingredients
- 500 g pork mince, 17 percent fat, or 250 g pork plus 250 g beef
- 2 to 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 to 2 teaspoons toasted fennel seeds
- 35 to 45 g panko breadcrumbs or plain breadcrumbs
- 1 egg
- One half teaspoon cooking salt
- One quarter teaspoon black pepper
- 1 medium onion, finely diced
- 4 to 5 puff pastry sheets
Method
- Preheat the oven to 180 Celsius fan forced or 200 Celsius conventional. Line a tray with baking paper.
- In a large bowl, combine the pork mince, garlic, olive oil, fennel seeds, breadcrumbs, egg, salt, pepper, and onion. Mix until well combined.
- Place a puff pastry sheet on a clean surface and cut it in half horizontally.
- Spoon the meat mixture along the long edge of each pastry half. Roll to enclose, sealing with a little water if needed, then place seam side down.
- Cut each roll into 3 to 4 pieces and arrange on the prepared tray.
- Brush the tops with beaten egg for a golden finish if using.
- Bake for 30 to 35 minutes until the pastry is golden and the filling is cooked through.
- Cool slightly, then serve warm with tomato sauce.
Tips
- Toasted fennel seeds add extra flavour but can be reduced if you prefer a milder roll
- Chilling the rolls for 10 minutes before baking helps keep their shape
- These freeze well either baked or unbaked
Storage
- Store leftovers airtight in the fridge for up to 3 days
- Reheat in the oven to keep the pastry crisp
- Freeze for up to 2 months and bake from frozen, adding a few extra minutes
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