Classic Pork Sausage Rolls
A staple of Australian celebrations. These sausage rolls feature a savory, seasoned pork filling wrapped in light, buttery puff pastry. Perfectly golden and impossibly flaky.
Ingredients
Instructions
- 1
Preheat oven to 200°C (400°F). Line two large baking trays with parchment paper.
- 2
In a large bowl, combine pork mince, grated onion, garlic, breadcrumbs, Worcestershire sauce, parsley, and sage. Season with salt and pepper. Mix well with your hands.
- 3
Cut each pastry sheet in half vertically.
- 4
Divide the meat mixture into 6 equal portions. Shape each portion into a long log and place down the center of each pastry half.
- 5
Brush one edge of the pastry with egg wash. Roll the pastry over the meat to enclose it, overlapping slightly at the seam. Place seam-side down.
- 6
Brush the tops with egg wash and sprinkle with seeds.
- 7
Cut each long roll into 4 small rolls. Place on the baking trays.
- 8
Bake for 20-25 minutes until the pastry is golden and the meat is cooked through.
- 9
Serve warm with tomato sauce.
Tips, Variations and Storage
Nutrition Information
Frequently Asked Questions
Can I use sausage meat instead of pork mince?
Yes, but you may need to adjust the salt as sausage meat is already seasoned.
Why is my pastry soggy on the bottom?
Ensure the oven is hot and you are using a tray lined with parchment paper.