Australian Sausage Rolls
Australia’s history is closely linked with Britain, and although the sausage roll originated there, Australians have embraced it as their own. This version is altered slightly from the traditional to use some local ingredients like celery root and smoked cheese.
Ingredients
1 package (16.4 oz. to 17.3 oz., 2 sheets/pkg.) frozen puff pastry squares, thawed (see note)
1 lb. ground pork
1 cup yellow onion, minced
1 cup grated celeriac (celery root)
1 cup grated monterey jack or smoked muenster or cheddar
1/4 cup finely chopped parsley
2 tsp. minced fresh garlic
2 tsp. fennel seed
Salt and pepper to taste
1 egg, lightly beaten
2 Tbsp. black and/or white sesame seeds
Directions
Thaw puff pastry ahead of time according to manufacturer instructions. Preheat oven to 350 degrees.
Combine pork, onion, celeriac, cheese, parsley, garlic, fennel, salt and pepper thoroughly, either by hand or in a stand mixer with a paddle on low speed.
Lay out a sheet of puff pastry and cut in half to form 2 rectangles. Spread a quarter of the filling lengthwise along each rectangle, molding it into a somewhat uniform log. Spread a bit of beaten egg along one long end of each piece of dough, and from the opposite side, roll filling up tight, pressing the egg-coated side down to seal the roll. Cut into 6 pieces and place on a rimmed baking sheet, seam side down. Repeat with remaining dough sheet and filling.
Brush remaining egg wash on top of each roll and sprinkle with sesame seeds. Bake for 20 to 25 minutes, until golden brown. Cool slightly or completely before serving warm or at room temperature. Aussies like to serve them with ketchup.
Suggestions
We recommend choosing puff pastry made with real butter, like Dufour or Monique’s, which you can find at food co-ops and Metcalfe’s Markets.
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