Pork Mince and Wattleseed Sausage Rolls
Inspired by native Australian bush ingredients and the comforting finger foods of traditional British cuisine, these Pork Mince and Wattleseed Sausage Rolls offer a gourmet twist on a beloved classic. The nutty, coffee-like aroma of roasted wattleseed pairs beautifully with the rich, savory pork mince, adding layers of depth and earthiness to this flaky, buttery delight. Perfect as a party canapé, an elegant lunch, or a unique dinner appetizer.
Equipment
Mixing bowl
sharp knife
baking tray
Pastry brush
Oven
parchment paper
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
Calories: 676kcalCarbohydrates: 39gProtein: 20gFat: 49gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 0.003gCholesterol: 85mgSodium: 647mgPotassium: 321mgFiber: 2gSugar: 1gVitamin A: 329IUVitamin C: 3mgCalcium: 44mgIron: 3mg
How did this recipe turn out for you?Rate this Recipe !
