Oven-Baked Kangaroo Sausage Rolls with Spiced Tomato Chutney

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Flaky pastry envelops spiced kangaroo mince in these Aussie-style sausage rolls, served with a tangy homemade tomato chutney. This Australian-inspired recipe, ready in about 70 minutes, turns kangaroo mince, puff pastry sheets, onion into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 g kangaroo mince
• 2 sheets (approx. 500 g) puff pastry sheets
• 1 medium, finely chopped onion
• 2, minced garlic cloves
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1, beaten (for egg wash) egg
• 400 g canned diced tomatoes
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp mustard seeds
• 1 tsp, freshly grated ginger
• 2 tbsp olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 200°C (390°F). In a skillet over medium heat, heat 2 tbsp olive oil and sauté 1 finely chopped onion and 2 minced garlic cloves for 4 minutes until soft and fragrant. Add 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute until spices release aroma.
2. Step 2: Add 400 g kangaroo mince to the skillet and cook, breaking up with a spoon, for 5-6 minutes until browned and cooked through. Remove from heat and allow to cool slightly.
3. Step 3: On a floured surface, roll out 2 sheets of puff pastry into rectangles about 30x20 cm. Divide the cooled mince mixture evenly along one side of each pastry sheet, then roll tightly, sealing edges with a little water. Cut each roll into 4 equal pieces.
4. Step 4: Place sausage rolls on a lined baking tray and brush tops with 1 beaten egg. Bake in the preheated oven for 25-30 minutes until golden and puffed.
5. Step 5: Meanwhile, prepare the tomato chutney: In a saucepan over medium heat, combine 400 g canned diced tomatoes, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 1 tsp mustard seeds, and 1 tsp freshly grated ginger. Simmer gently for 20 minutes until thickened and syrupy, stirring occasionally.
6. Step 6: Serve the hot sausage rolls with a generous spoonful of spiced tomato chutney on the side.