Aussie Sausage Rolls

Flaky, golden puff pastry wrapped around juicy, well-seasoned sausage filling — classic party food that’s easy to make at home and even better dipped in tomato sauce.

Ingredients

• 4 sheets frozen puff pastry (about 25 x 25 cm / 10 x 10 in each), thawed
• 700 g beef sausage mince (or regular beef mince)
• 1 small onion, finely grated (or very finely minced)
• 2 garlic cloves, minced
• 1 cup fresh breadcrumbs (about 60 g)
• 2 tbsp tomato sauce (ketchup)
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard (or 1 tsp dry mustard powder)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional but excellent)
• 1 egg, beaten (egg wash)
• 1 tbsp milk (for egg wash, optional)
• Sesame seeds or poppy seeds, for topping (optional)
• Tomato sauce, to serve

Method

• 1

  Step 1: Preheat & prep trays

  Preheat oven to **200°C (180°C fan) / 390°F**. Line **2 baking trays** with baking paper.

• 2

  Step 2: Make the filling

  In a large bowl, combine **sausage mince, grated onion, garlic, breadcrumbs, tomato sauce, Worcestershire, mustard, salt, pepper**, and **paprika** (if using). Mix thoroughly with your hands for **1–2 minutes** until the mixture becomes slightly “pasty” and cohesive (this helps it hold together and stay juicy).

• 3

  Step 3: Portion into logs

  Divide filling into **4 equal portions**. Roll each portion into a log about **25 cm / 10 in** long (roughly the length of a pastry sheet). If it’s sticky, lightly oil your hands.

• 4

  Step 4: Fill the pastry

  Place one puff pastry sheet on the bench. Position a filling log along one edge, leaving a **2 cm / 3/4 in** border. Lightly brush the far edge with egg wash.

• 5

  Step 5: Roll & seal

  Roll the pastry up snugly around the filling to form a long cylinder, finishing seam-side down. Press lightly along the seam to seal.

• 6

  Step 6: Cut & score

  Cut each long roll into **3 pieces** for party-size (12 total), or **2 pieces** for larger rolls (8 total). Place seam-side down on trays. Lightly score the tops with a small knife (just through pastry, not into filling) for a neat finish.

• 7

  Step 7: Egg wash & top

  Brush generously with **egg wash** (egg + milk if using). Sprinkle with **sesame/poppy seeds** if you like.

• 8

  Step 8: Bake until puffed and deeply golden

  Bake for **25 minutes**, swapping trays halfway, until the pastry is **puffed, crisp, and deep golden**. If they’re pale, give them an extra **3–5 minutes** — colour = flavour.

• 9

  Step 9: Rest & serve

  Rest for **5 minutes** (filling will be very hot), then serve warm with **tomato sauce**.

Tips

• **Sausage mince vs beef mince:** Sausage mince gives the classic juicy, seasoned result. If using plain beef mince, add **an extra 1/2 tsp salt** and an extra **1 tbsp Worcestershire**.
• **Keep pastry cold:** If pastry gets soft, pop assembled rolls in the fridge for **10–15 minutes** before baking for cleaner puff and better layers.
• **Make-ahead:** Assemble and refrigerate (covered) up to **24 hours**, then egg-wash and bake fresh.
• **Freeze for later:** Freeze unbaked, cut rolls on a tray until solid, then bag. Bake from frozen at **200°C (180°C fan)** for **30–35 minutes** until deep golden.
• **Serving ideas:** Tomato sauce is the classic, but they’re brilliant with **BBQ sauce** or **sweet chilli** too (pantry permitting).

Nutrition (per serving, estimate)