Roast Kangaroo Sausage Rolls with Spiced Tomato Relish

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Flaky pastry envelops tender, spiced kangaroo mince, served with a tangy homemade tomato relish for a classic Australian snack. This Australian-inspired recipe, ready in about 70 minutes, turns puff pastry sheets, kangaroo mince, 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 6, 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

• 2 sheets (about 500g) puff pastry sheets
• 500g kangaroo mince
• 1 medium, finely diced onion
• 2, minced garlic cloves
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp, chopped fresh parsley
• 1, beaten egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 400g canned diced tomatoes
• 2 tbsp brown sugar
• 2 tbsp red wine vinegar
• 1 tsp mustard seeds
• 1/4 tsp chili flakes

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 (400°F). In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 finely diced onion and 2 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
2. Step 2: Add 500g kangaroo mince, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Cook for 6-8 minutes, breaking up the meat, until browned and cooked through. Stir in 2 tbsp chopped fresh parsley, then remove from heat and let cool.
3. Step 3: On a lightly floured surface, roll out 2 sheets of puff pastry to about 3mm thickness. Divide the meat mixture evenly down the center of each sheet, shaping into long logs. Brush one edge of pastry with beaten 1 egg, then fold over and press edges to seal. Cut each log into 6 equal rolls.
4. Step 4: Place sausage rolls on a baking tray lined with parchment paper. Brush tops with remaining beaten egg. Bake for 25-30 minutes until golden and puffed.
5. Step 5: Meanwhile, make the tomato relish by combining 400g canned diced tomatoes, 2 tbsp brown sugar, 2 tbsp red wine vinegar, 1 tsp mustard seeds, and 1/4 tsp chili flakes in a saucepan. Simmer over low heat for 20 minutes, stirring occasionally, until thickened and rich in flavor.
6. Step 6: Serve the warm sausage rolls with the spiced tomato relish on the side for dipping.