Roasted Kangaroo Sausage Rolls with Spiced Tomato Chutney

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Flaky pastry filled with spiced kangaroo mince, paired perfectly with a homemade tangy tomato chutney. This australian-inspired pork ready in about 65 minutes blends kangaroo mince, medium, finely diced 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 6, 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

• 500 g kangaroo mince
• 2 sheets (about 250 g each) puff pastry sheets
• 1 medium, finely diced onion
• 2 cloves, 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 large, beaten egg
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 400 g canned diced tomatoes
• 2 tbsp brown sugar
• 3 tbsp apple cider vinegar
• 1 tsp mustard seeds
• 2 tbsp chopped fresh coriander

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Heat 1 tbsp olive oil in a skillet over medium heat and sauté 1 finely diced onion and 2 minced garlic cloves for 5 minutes until translucent and fragrant. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, stirring for 1 minute to toast the spices.
2. Step 2: Add 500 g kangaroo mince to the skillet and cook for 6-8 minutes, breaking up the meat with a spatula until browned and cooked through. Remove from heat and let cool slightly.
3. Step 3: On a floured surface, roll out 2 sheets of puff pastry (about 250 g each) into rectangles approximately 9x12 inches. Divide the cooled mince mixture evenly along the center of each pastry sheet, then brush edges with 1 large beaten egg and fold pastry over to seal. Cut each roll into 6 pieces, place on a baking sheet lined with parchment paper, and brush tops with remaining egg.
4. Step 4: Bake the sausage rolls in the preheated oven for 20-25 minutes until the pastry is golden and puffed.
5. Step 5: Meanwhile, prepare the chutney by combining 2 tbsp tomato paste, 400 g canned diced tomatoes, 2 tbsp brown sugar, 3 tbsp apple cider vinegar, and 1 tsp mustard seeds in a small saucepan. Simmer over low heat for 20 minutes, stirring occasionally, until thickened. Stir in 2 tbsp chopped fresh coriander at the end.
6. Step 6: Serve the warm sausage rolls with the spiced tomato chutney on the side for dipping.