Beginner
Australian / New Zealand
Anzac Biscuits
Source: Traditional
30 min24120 kcal
Vegetarian
Sausage Roll
The party-and-bakery staple: seasoned pork mince rolled in buttery puff pastry, glazed and baked until the pastry shatters and the filling stays juicy. A tray disappears in minutes.
Source
Recipe by Australian & British bakery tradition · 🏺 Traditional · A British-origin bake that became an Australian party and bakery staple
Australian & British bakery staple — The sausage roll travelled from Britain to become an Australian institution — a bakery, lunch-bar and party-platter fixture, and a common school-fete fundraiser. It is seasoned minced meat baked inside flaky puff pastry, eaten with tomato sauce.
Watch it being made · 3 videos
⏱ 50 min🍽 2 servings🔥 380 kcal🇦🇺 Australia
Steps
In a bowl, mix the pork mince, grated onion, garlic, breadcrumbs, half the egg, herbs, and a good amount of salt and pepper until well combined.
💡 Season it more boldly than feels right — pastry is bland, so an under-salted filling makes the whole roll taste flat. Fry a teaspoon to taste-check before you roll.
Heat the oven to 200°C and line a baking tray. Lightly dust the bench and lay out one pastry sheet.
Cut the sheet in half to make two long rectangles. Spoon a quarter of the filling in a log along the long edge of each.
Brush the far edge with a little beaten egg, then roll the pastry over the filling into a log, finishing seam-side down.
💡 Seam-side down stops the roll unravelling and bursting open in the oven. Press it gently to seal — don't stretch the pastry tight or it'll split as the filling swells.
Repeat with the rest of the pastry and filling. Chill the logs for 10 minutes to firm up.
Cut each log into 4–5 pieces. Sit them seam-down on the tray, spaced apart.
Brush the tops with beaten egg and scatter over the sesame seeds. Cut a small slit in the top of each for steam.
Bake 25–30 minutes, until the pastry is deep golden and puffed and the filling is cooked through (75°C in the centre).
Cool 5 minutes so the filling sets, then serve warm with tomato sauce.
💡 Tips
- Beginner's mistake: wet filling or overfilling. Too much filling, or too little breadcrumb to bind it, and the rolls leak fat and split. Keep the log slim and the filling firm.
- Grate the onion instead of chopping it — chopped onion stays crunchy and pokes holes in the pastry; grated onion melts in and keeps the filling moist.
- These freeze brilliantly unbaked. Freeze the cut, glazed rolls on a tray, then bake from frozen, adding about 10 minutes.
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