Sausage Roll
Seasoned minced meat wrapped in flaky puff pastry and baked until golden. A bakery and party staple, always served with tomato sauce.
- prep
- 20 min
- cook
- 30 min
- total
- 50 min
- serves
- 8
- level
- easy
A sausage roll is the thing every Australian bakery sells next to the meat pies, seasoned minced meat rolled in puff pastry and baked until it shatters at the first bite.
Cut the rolls down to party size for a gathering, or keep them full length for a proper lunch. Either way, tomato sauce on the side is close to compulsory.
Part of our 20 best Australian recipes list.
method
Preheat the oven to 200°C (390°F) and line two baking trays with parchment.
Mix the ground meat, grated onion and carrot, breadcrumbs, egg, Worcestershire sauce, herbs, salt and pepper thoroughly by hand until well combined.
Lay a sheet of puff pastry out and spoon a log of the meat mixture along one long edge, about 4 cm thick.
Roll the pastry over the filling to enclose it, finishing with the seam underneath. Repeat with the remaining pastry and filling.
Cut each long roll into shorter lengths, about 8 to 10 cm for a regular size, or half that for party-sized rolls.
Brush the tops with beaten egg and scatter with sesame seeds if using. Score the top of each roll with a couple of shallow diagonal cuts.
Bake for 25 to 30 minutes, until the pastry is deeply golden and puffed and the filling is cooked through.
Rest for a few minutes before serving with tomato sauce.
chef's tips
- Grated onion and carrot, rather than chopped, blend into the filling smoothly and add moisture without leaving noticeable chunks for anyone picky about vegetables.
- Keep the meat log a consistent thickness along its length, so the pastry cooks through evenly without a thick center staying raw.
- Score the top before baking. It lets steam escape and keeps the pastry from splitting unevenly on its own.
- These freeze very well unbaked. Freeze the rolled, cut lengths on a tray, then bag them, and bake straight from frozen with a few extra minutes.