Sausage rolls are a classic Aussie street food, but these leek and rosemary rolls are not your average corner store variety. The pork filling is flavored with caramelized leeks, macadamias, rosemary and apricots.
By Thalia Ho
There are many things that one can get addicted to and lately sausage rolls are my latest obsession. Yes, sausage rolls… but I’m not talking any run-of-the-mill soggy sausage rolls here. I mean real sausage rolls… ones that are home-made and bursting with a delicious herbed meat filling and surrounded by a crisp and golden puff pastry shell.
Sausage rolls are the classic Aussie street food… however these macadamia, leek and rosemary sausage rolls are definitely not your average corner store or shop bought variety. The pork filling is flavoured by the addition of caramelised leeks, macadamias, rosemary and apricots.
The combination of all these ingredients results in the most delicious savoury filling ever. The salty pork flavour is enhanced by the sweetness of caramelised leeks, rosemary sprigs, sweet apricots and also macadamias. The macadamias add an incredible crunch and texture to the filling.
The secret to these delicious sausage rolls is the crisp and golden puff pastry shell… when you take your first bite the buttery pastry just seems to melt away. If you have ample time and patience up your sleeve you can easily create your own puff pastry from scratch.
However, I find that store bought puff pastry tastes equally as delicious and is so much more time and user friendly… just make sure that you purchase an all-butter puff and let it thaw to room temperature before use.
I like to coat the puff pastry before baking with a mixture of butter, milk and egg yolk to really develop that all important golden shell. I also like to turn my sausage rolls over three quarters of the way into baking so that the bottom of the rolls develop a crisp underside… no soggy, pale and underdone pastry is ever allowed here!
Sometimes simple recipes are the best ones and these macadamia, leek and rosemary sausage rolls are a breeze to prepare and such a pleasure to eat. Enjoy them alongside a good relish or a generous squirt of tomato sauce.
- 540g (1.2 pounds) pork mince
- 1 leek, chopped
- 2 tb garlic
- 150g (5.3 ounces) macadmia nuts, crushed
- 150g (5.3 ounces) dried apricots, chopped
- 4 tb rosemary, plus extra for presentation
- 1 tb dijon mustard
- 2 tbs barbecue sauce
- 1 tsp sriracha hot sauce
- 4 sheets puff pastry, thawed
- 2 egg yolks
- 1 tb whole milk
- 5 tb butter, melted
- salt and pepper
- black poppy seeds
- Preheat oven to 180C (350F)
- Line 2 baking trays with non-stick baking paper and set aside
- In a non-stick fry pan with a drizzle of oil, saute leeks until caramelized (10-15 minutes). Set aside to cool.
- In a large mixing bowl, place pork mince, garlic, macadamia nuts, apricots and rosemary. Add the cooled caramelized leeks and stir to combine.
- Add the mustard, barbecue sauce and hot sauce to the bowl. Season well with salt and pepper. Using clean hands, thoroughly combine all the ingredients together.
- In a small bowl whisk egg yolks and milk to make an egg wash.
- In a second small bowl place cold water and in a third small bowl place the melted butter. Set these bowls on the counter-top ready for assembly.
- Cut each thawed puff pastry sheet into four even strips. Halve these strips again down the middle. You should have 8 even-sized strip around 12 cm long x 6 cm wide.
- Add a tablespoon of the mixture to the bottom of each pastry strip and tightly roll to secure, sealing the ends with cold water.
- Place on baking tray and brush with melter butter then egg wash and spinkle with poppy seeds, rosemary and black pepper. Repeat with remaining rolls.
- Bake for 20-25 minutes or until the pastry is golden and crisp.
- Carefully remove trays from the oven and flip the rolls over to cook the under-side, bake for a further 5-10 minutes until golden and crispy.
- Remove from the oven and serve hot.