Slow-Braised Kangaroo Mince Sausage Rolls with Spiced Onion

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Flaky puff pastry filled with rich, spiced kangaroo mince slow-braised with caramelized onions for a savory Aussie twist on the classic sausage roll. This Australian-inspired pork recipe, ready in about 60 minutes, pairs kangaroo mince, puff pastry sheets, brown onion, finely chopped 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

• 400 g kangaroo mince
• 2 sheets (approx 500 g total) puff pastry sheets
• 1 large (150 g) brown onion, finely chopped
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp ground allspice
• 1 tsp ground coriander
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 egg, beaten (for glaze)
• to taste sea salt
• to taste black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large finely chopped brown onion and sauté for 8-10 minutes until deeply caramelized and golden brown.
2. Step 2: Add 2 minced garlic cloves, 1 tsp ground allspice, and 1 tsp ground coriander to the onions. Cook for 1 minute until fragrant.
3. Step 3: Add 400 g kangaroo mince to the skillet, breaking it apart with a spatula. Cook for 8-10 minutes until browned with no pink remaining.
4. Step 4: Stir in 2 tbsp tomato paste and 1 tbsp Worcestershire sauce. Season with sea salt and black pepper to taste. Simmer for 5 minutes, stirring occasionally, then remove from heat and let cool.
5. Step 5: Preheat oven to 400°F (200°C). Roll out 2 sheets of puff pastry on a lightly floured surface. Divide the cooled mince mixture evenly along the long edge of each sheet.
6. Step 6: Roll the pastry tightly over the filling to form logs. Cut each log into 6 equal portions. Place on a baking tray lined with parchment paper.
7. Step 7: Brush each sausage roll with 1 beaten egg to glaze. Bake for 20-25 minutes until golden and puffed. Serve warm.