Oven-Baked Kangaroo Sausage Rolls with Spiced Tomato Relish

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Flaky puff pastry encases spiced kangaroo mince sausage rolls, served with a homemade tangy tomato relish that balances the richness perfectly. This australian-inspired pork ready in about 55 minutes pairs kangaroo mince, medium, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 500 g kangaroo mince
• 2 sheets (about 500 g total) puff pastry sheets
• 1 medium, finely chopped onion
• 2, minced garlic cloves
• 1 tbsp Worcestershire sauce
• 1 tsp mixed dried herbs
• 1 tsp salt
• 1/2 tsp black pepper
• 1, beaten (for egg wash) egg
• 400 g canned diced tomatoes
• 2 tbsp brown sugar
• 1/4 tsp red chili flakes
• 1 tbsp red wine vinegar
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). In a bowl, combine 500 g kangaroo mince, 1 finely chopped onion, 2 minced garlic cloves, 1 tbsp Worcestershire sauce, 1 tsp mixed dried herbs, 1 tsp salt, and 1/2 tsp black pepper. Mix until well combined.
2. Step 2: Roll out 2 sheets of puff pastry on a floured surface and cut each into 4 equal rectangles. Divide the mince mixture evenly along the long edge of each rectangle, shaping into a log about 1 inch wide.
3. Step 3: Brush the edges of the pastry with 1 beaten egg, then roll over the mince to encase it fully. Seal the edges by pressing with a fork. Cut each roll into 3 pieces and place on a baking tray lined with parchment paper.
4. Step 4: Brush the tops of the sausage rolls with the remaining beaten egg and bake for 25-30 minutes until golden and puffed.
5. Step 5: Meanwhile, heat 1 tbsp olive oil in a saucepan over medium heat. Add 400 g canned diced tomatoes, 2 tbsp brown sugar, 1/4 tsp red chili flakes, and 1 tbsp red wine vinegar. Simmer gently for 15 minutes, stirring occasionally, until the mixture thickens into a chunky relish.
6. Step 6: Serve the hot sausage rolls with the spiced tomato relish on the side.