Australian Sausage Rolls by Kirsty Leggatt

by Susannah Grant posted on 8 February 2017

Hi All,

This week I’m posting a recipe. I make these sausage rolls often here in Spain for morning teas and cocktail functions. They are a very popular snack food in Australia. They’re sold at schools, at every sporting event, and in every bakery. I guess they’re a little like an Aussie version of an empanada – only different. Also, kids love these!

I wish I’d taken a photo the last time I made them, with the little Aussie toothpick flags stuck in (I know, a little kitsch but good fun). You can look up plenty of images on the internet if you want to see what they look like before you make them.

  • Olive oil
  • 2 — slices bread, crusts removed
  • 150g — minced pork (preferably twice-minced. It should be smooth)
  • 1 Tablespoon — tomato relish, chutney or ketchup
  • Salt and black pepper
  • 2 x 30 cm squares of pre-bought puff pastry (in Spain this is called “hojaldre” you can find it in the fridge section)
  • Egg wash
  • Poppy seeds or sesame seeds to sprinkle on top (optional)

METHOD:

 

  1. Preheat oven to 200 Deg C and lightly oil a baking tray (or use baking paper).
  1. Soak bread in water until soft, then squeeze out all moisture.
  1. Mix bread with minced pork, tomato relish and season with plenty of salt and pepper.
  1. Cut each pastry sheet into 3 x 10cm wide strips and brush edges with water.
  1. Spoon a third of the pork mixture along each strip and fold over to enclose, pinching edges to seal.
  1. Place on prepared tray and prick top with a fork a couple of times. Using a sharp knife, cut each filled pastry strip into four (or smaller if making for a cocktail event).
  1. Brush tops with egg wash and sprinkle with seeds, then bake in the oven for 15 minutes until golden brown. Allow to cool a little before eating. Serve with tomato and/or sweet chili sauce.