These sausage rolls use 80/20 ground pork seasoned with roasted wattleseed — a native Australian ingredient with a nutty, faintly coffee-like flavour — wrapped in puff pastry and baked until golden. The filling comes together in one bowl, the rolls bake in about 35 minutes, and they hold up well through the week, which is the real reason to make a batch.
Before you start
Two things determine whether the filling stays juicy or turns dry and crumbly. First, grate the onion rather than dicing it — grating releases moisture directly into the meat, which keeps the pork from tightening up during baking. Second, mix the filling until it becomes noticeably sticky and cohesive, not just combined. That stickiness comes from the proteins binding together, and it’s what stops the filling from shrinking away from the pastry. A minute of firm mixing by hand is enough. Don’t rush it, and don’t skip it.
What can go wrong
- Soggy bottom pastry: This usually means the baking tray was cold when the rolls went in. Preheat the lined tray in the oven for five minutes before placing the rolls on it — the immediate heat from below starts crisping the base right away.
- Filling bursts out during baking: The log of filling was packed too thick or the pastry wasn’t sealed firmly enough. Keep the filling log no wider than an inch in diameter, and press the seam down hard before placing it seam-side down on the tray.
- Pastry tears when rolling: Puff pastry that’s still partially frozen cracks instead of bending. Give it enough time to fully defrost at room temperature — about 30 to 40 minutes — before you unroll it.
- Wattleseed clumps in the filling: Ground wattleseed can clump if it’s added straight from the packet. Rub it between your fingers before adding it to the bowl so it distributes evenly through the pork.
- Undercooked centre despite golden pastry: Puff pastry browns faster than the filling cooks through. If the outside looks done before 30 minutes, tent loosely with foil and keep baking until an internal temperature of 160°F (71°C) is confirmed with a thermometer.
Storage and reheating
Baked sausage rolls keep in an airtight container in the fridge for up to four days. Reheat them in a 375°F (190°C) oven for 10 to 12 minutes — this brings the pastry back to crisp rather than just warming it through, which a microwave won’t do. For longer storage, freeze the baked rolls in a single layer first, then transfer to a bag once solid; they keep well for up to two months. Reheat from frozen at 375°F for 18 to 20 minutes. You can also freeze the assembled, unbaked rolls before the egg wash — just add the wash and sesame seeds straight from the freezer and add five minutes to the bake time. Skip the sesame seeds if you’re freezing a batch for the week — not worth the extra step when they fall off during reheating anyway.
Pork Mince and Wattleseed Sausage Rolls
Equipment
Ingredients
For the Sausage Filling:
1 pound ground pork (minced pork) - look for 80/20 fat content for juiciness- 1 tablespoon roasted wattleseed - finely ground
1 teaspoon smoked paprika
1 teaspoon sea salt
0.5 teaspoon ground black pepper - freshly ground 
1 clove garlic - minced- 1 small brown onion - grated
2 tablespoons parsley - fresh, finely chopped
For the Pastry and Assembly:
- 2 sheets puff pastry - defrosted, good quality buttery pastry recommended
1 large egg - beaten with 1 tbsp water for egg wash
1 tablespoon sesame seeds - optional, for topping
Instructions
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
- In a large mixing bowl, combine the ground pork, wattleseed, smoked paprika, salt, black pepper, garlic, grated onion, and parsley. Mix thoroughly with your hands or a spatula until well combined. Look for a sticky consistency and uniform distribution of ingredients.
- Lay out one sheet of puff pastry on a floured surface. Cut it in half lengthwise to create two rectangles. Place half of the pork mixture along one edge of each rectangle, shaping it into a log about an inch thick.
- Brush the edge of the pastry with the egg wash, then roll it up tightly to encase the filling. Press the edge to seal, seam-side down. Repeat with the remaining pastry and filling.
- Cut each roll into 3 equal pieces, yielding 6 sausage rolls. Place them on the prepared baking tray, seam-side down. Brush the tops with egg wash and sprinkle with sesame seeds if desired.
- Bake for 30–35 minutes, until golden brown and puffed. The pastry should be crisp, and the filling sizzling with visible juices bubbling slightly at the seams. Internal temperature should read 160°F (71°C) if using a thermometer.
- Allow to rest for 5 minutes before serving for optimal texture and heat balance.
Notes
- Substitute chicken mince for a leaner option, or use a 50/50 pork and beef blend for added richness.
- For extra savory depth, add 1 teaspoon of soy sauce or Worcestershire sauce to the pork mixture.
- Wattleseed can be sourced online or from specialty spice shops—ensure it's food-grade and roasted.
Nutrition
FAQ
Where do I find roasted wattleseed in the US?
Specialty Australian food importers and online retailers are your best bet — search for ‘ground roasted wattleseed’ rather than raw wattleseed, since the roasting is what develops the flavour. Some well-stocked health food stores carry it, but availability is inconsistent, so ordering online is more reliable.
Can I make the filling the night before?
Yes, and it actually improves the flavour. Mix the pork filling, cover it tightly, and refrigerate overnight — the wattleseed and spices have more time to work into the meat. Assemble and bake the next day straight from the fridge.
Can I use chicken mince instead of pork?
You can, but ground chicken needs to reach 165°F (74°C) internally — five degrees higher than pork — so check with a thermometer rather than relying on the pastry colour. Ground chicken is also leaner, so the filling may be slightly less juicy; adding a tablespoon of olive oil to the mix helps.
How do I keep the rolls from going soft when I pack them for lunch?
Let them cool completely before packing — sealing them warm traps steam and softens the pastry. A paper towel in the container absorbs any residual moisture, and a quick blast in a toaster oven at work does a better reheating job than a microwave.
Can I double the batch and bake all at once?
Yes, and it’s worth doing. Use two trays and rotate them halfway through baking so both get even heat. Don’t crowd the rolls — leave at least an inch between each one so steam can escape and the pastry crisps properly on all sides.
More mince recipes to try
- Chicken Macadamia Sausage Rolls
- Gourmet Lamb Sausage Rolls
- Savory Australian Pork Rolls
- Cumberland Sausage Mince Pie
