Spiced Kangaroo Mince Sausage Rolls with Tomato Chutney

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Flaky puff pastry enveloping savory spiced kangaroo mince, served with a tangy homemade tomato chutney for a uniquely Australian snack. This Australian-inspired pork recipe, ready in about 65 minutes, pairs kangaroo mince, puff pastry sheets, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 8, 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

• 1 lb kangaroo mince
• 2 puff pastry sheets
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground allspice
• 1/2 tsp ground coriander
• 1/4 tsp ground black pepper
• 3/4 tsp salt
• 1 egg, beaten
• 1 tbsp olive oil
• 1 cup canned diced tomatoes
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp ginger, grated
• 1/4 tsp red chili flakes

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped onion and 2 minced garlic cloves, cooking for 4-5 minutes until softened and fragrant.
2. Step 2: Add 1 lb kangaroo mince, 1/2 tsp ground allspice, 1/2 tsp ground coriander, 1/4 tsp ground black pepper, and 3/4 tsp salt. Cook for 6-8 minutes, breaking up the meat until browned and cooked through. Remove from heat and let cool.
3. Step 3: Preheat oven to 400°F (200°C). Roll out 2 puff pastry sheets on a floured surface and cut each into 4 rectangles.
4. Step 4: Divide the cooled mince mixture evenly along the center of each pastry rectangle. Brush 1 beaten egg along the edges, then roll the pastry tightly over the filling and seal the edges.
5. Step 5: Place sausage rolls on a baking sheet lined with parchment paper. Brush the tops with remaining beaten egg.
6. Step 6: Bake for 25-30 minutes until golden and puffed.
7. Step 7: Meanwhile, in a small saucepan, combine 1 cup canned diced tomatoes, 2 tbsp brown sugar, 2 tbsp apple cider vinegar, 1 tsp grated ginger, and 1/4 tsp red chili flakes. Simmer gently for 15 minutes until thickened into a chutney.
8. Step 8: Serve the hot sausage rolls with the tangy tomato chutney for a delicious Australian-inspired snack.