Sausage Rolls
Flaky pastry wrapped around a seasoned sausage filling and baked until crisp and golden. These are a fixture at Australian bakeries, parties, and casual gatherings, usually served warm with sauce on the side.
Prep
25m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pastry
- 400gPuff Pastry
- 1pcsEgg (beaten)
Filling
- 500gPork Sausage (casings removed)
- 150gOnion (finely chopped)
- 10gGarlic (crushed)
- 60gBreadcrumbs
- 15mlWorcestershire Sauce
- 5gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 200°C (400°F). In a bowl, combine the pork sausage, onion, garlic, breadcrumbs, Worcestershire sauce, salt, and black pepper until evenly mixed.
- 02
Lay out the puff pastry and divide the filling into long logs. Place a log along one edge of each sheet, roll the pastry over the filling, and seal the edge with a little of the beaten egg.
- 03
Cut each roll into smaller pieces and place them seam-side down on a lined tray.
- 04
Brush the tops with the remaining beaten egg and bake until the pastry is puffed, crisp, and deeply golden and the filling reaches 71°C (160°F).
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