Spiced Kangaroo Sausage Rolls with Puff Pastry

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Golden puff pastry envelops spiced kangaroo mince, delivering a uniquely Australian twist on the classic sausage roll. This Australian-inspired pork recipe, ready in about 50 minutes, pairs kangaroo mince, puff pastry sheets, onion 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

• 500 g kangaroo mince
• 2 sheets (about 400 g) puff pastry sheets
• 1 medium, finely chopped onion
• 2, minced garlic cloves
• 1 tsp ground allspice
• 1 tsp ground coriander
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp, freshly ground black pepper
• 1, beaten for egg wash egg

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Instructions

1. Step 1: Preheat the oven to 400°F (200°C). In a large bowl, combine 500 g kangaroo mince, 1 finely chopped medium onion, 2 minced garlic cloves, 1 tsp ground allspice, 1 tsp ground coriander, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Mix thoroughly until all spices are evenly distributed and the mixture is sticky.
2. Step 2: Roll out 2 sheets of puff pastry (about 400 g total) on a lightly floured surface. Divide the mince mixture into two equal portions and shape each into a long sausage log about 8 inches long, placing each log along one edge of the pastry sheet.
3. Step 3: Brush the edges of the pastry with 1 beaten egg to seal. Roll the puff pastry over the mince logs, pressing the edges to seal completely, then trim any excess pastry and cut each roll into 6 equal pieces.
4. Step 4: Place the sausage rolls seam side down on a baking tray lined with parchment paper. Brush the tops with the remaining beaten egg and bake for 25-30 minutes until the pastry is puffed and golden brown and the filling is cooked through.