Spiced Pumpkin and Kangaroo Sausage Roll

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Flaky pastry encasing a savory mixture of ground kangaroo meat and spiced pumpkin, blending traditional Australian flavors with warming spices. This Australian-inspired pork recipe, ready in about 50 minutes, pairs puff pastry sheets, ground kangaroo meat, pumpkin puree for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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

• 2 sheets (about 250g each), thawed puff pastry sheets
• 1 lb (450g) ground kangaroo meat
• 1 cup (240g) pumpkin puree
• 1 small (about 4 oz), finely diced onion
• 2 minced garlic cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp dried sage
• 1 tsp salt
• 1/2 tsp black pepper
• 1, beaten for egg wash egg
• 1 tbsp olive oil

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Instructions

1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small finely diced onion and 2 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
3. Step 3: In a large bowl, combine 1 lb ground kangaroo meat, 1 cup pumpkin puree, cooked onion and garlic, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp dried sage, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until evenly combined.
4. Step 4: Unroll 2 sheets puff pastry on a lightly floured surface and cut each into 2 equal rectangles.
5. Step 5: Divide the kangaroo and pumpkin mixture evenly along one edge of each pastry rectangle, shaping into a log about 1.5 inches wide.
6. Step 6: Brush the opposite edge of each pastry rectangle with beaten egg and roll tightly to enclose the filling, sealing the edges.
7. Step 7: Place sausage rolls seam-side down on the prepared baking sheet, brush tops with remaining beaten egg, and cut a few small slits on top for steam to escape.
8. Step 8: Bake for 25-30 minutes until pastry is golden brown and crisp. Let cool slightly before slicing and serving warm.