Pan-Fried Kangaroo Sausage Rolls with Spiced Tomato Chutney

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Flaky pastry envelopes warmly spiced kangaroo mince sausage rolls, served with a tangy homemade tomato chutney that balances savory and sweet flavors. This australian-inspired snacks ready in about 55 minutes blends kangaroo mince, medium, finely chopped onion, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. 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 (about 250 g each) puff pastry sheets
• 1 medium, finely chopped onion
• 2 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 beaten (for egg wash) egg
• 2 tbsp olive oil
• 400 g canned diced tomatoes
• 2 tbsp brown sugar
• 1/4 tsp red chili flakes
• 2 tbsp apple cider vinegar

Instructions

1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, sautéing for 4-5 minutes until soft and fragrant. Stir in 400 g kangaroo mince, breaking it apart, cook for 6-7 minutes until browned.
2. Step 2: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the mince mixture. Cook for 2 more minutes until spices are fragrant and well incorporated. Remove from heat and let cool.
3. Step 3: Preheat oven to 200°C (400°F). Roll out 2 sheets of puff pastry on a floured surface. Divide the cooled mince mixture evenly along one edge of each sheet, shaping into a log about 3 cm wide.
4. Step 4: Brush 1 beaten egg along the edges of the pastry, then carefully roll over the filling and press the edges to seal. Cut each roll into 4 equal pieces. Place pieces seam-side down on a baking tray lined with parchment paper. Brush tops with remaining egg.
5. Step 5: Bake sausage rolls for 20-25 minutes until golden and puffed. Meanwhile, prepare the chutney by placing 400 g canned diced tomatoes, 2 tbsp brown sugar, 1/4 tsp red chili flakes, and 2 tbsp apple cider vinegar in a small saucepan. Simmer over medium-low heat for 15 minutes until thickened and glossy.
6. Step 6: Serve warm sausage rolls with a side of the spiced tomato chutney for dipping.