Crispy, flaky pastry wrapped around a soft, savoury meat filling is always a recipe for success. Our Aussie Beef Sausage Rolls are super quick and easy to prepare, and are freezer friendly, so you can make them ahead.
Heat oliveoil in a saucepan over medium high heat. Sauté the onions for a few minutes until translucent. Allow to cool.
olive oil, 1/2 onion
In a small bowl, whisk the egg and add the milk.
1 egg, 1 tbsp milk
Place beef mince in a large mixing bowl. Add cooked onions, breadcrumbs, thyme, mace and garlic salt. Mix well with hands to combine and form into a large ball.
500 g beef mince, 1/2 cup breadcrumbs, 1 tsp thyme, 1/2 tsp ground mace, 2 tsp garlic salt
Place equal portions of beef mixture across the middle of each sheet of puff pastry (mixture should be around 2 cm wide x 2 cm high). Fold the right hand side of the pastry over the mince, brush the top and open side with egg wash mixture then continue to roll up.
3 puff pastry sheets
Place sausage roll on a lined baking tray (seal side down), then baste with more egg wash. (Freeze here if preparing ahead)
Optional: Partially slice sausage rolls into 4-5 cm / 2 inch pieces (cut down around 3/4 of the way, leaving the base of the pastry intact).
Bake for around 40 minutes or until meat is cooked and pastry is flaky and golden brown.
Cut or break apart the sausage rolls into pieces. Serve immediately with tomato sauce / ketchup.
tomato sauce / ketchup
Storage - Sausage Rolls will keep for up to a few months in the freezer. Wrap up uncooked sausage rolls in cling film and you'll always have a tasty treat on hand. Once cooked, they'll keep for a few days in a sealed container in the fridge, or you can freeze them if you need and just reheat in the microwave or oven. Watch out: If reheating in the microwave, your pastry will lose the crispiness, but should still taste okay!
Add veggies - If you want to make them a little healthier, add 1 grated carrot and 1 grated celery stick to the beef mince mixture.
Beef Mince - If you don't have beef mince, you can use sausage meat (squeezed out of the casings) instead or make the pork version.
Garlic Salt - You should find this at your local supermarket. Alternatively, use 1 tsp of minced garlic and a pinch of salt.
Mace - This peppery spice is actually the outer case of the nutmeg seed. Substitute with 1/2 tsp of pepper if you need.