clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Leek and Rosemary Pork Sausage Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Thalia Ho
  • Yield: 20 rolls 1x


Sausage rolls are a classic Aussie food, but these are not your average store variety. The pork is flavored with caramelized leeks, macadamias, and apricots


  • 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


  1. Preheat oven to 180C (350F)
  2. Line 2 baking trays with non-stick baking paper and set aside
  3. In a non-stick fry pan with a drizzle of oil, saute leeks until caramelized (10-15 minutes). Set aside to cool.
  4. In a large mixing bowl, place pork mince, garlic, macadamia nuts, apricots and rosemary. Add the cooled caramelized leeks and stir to combine.
  5. 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.
  6. In a small bowl whisk egg yolks and milk to make an egg wash.
  7. 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.
  8. 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.
  9. Add a tablespoon of the mixture to the bottom of each pastry strip and tightly roll to secure, sealing the ends with cold water.
  10. 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.
  11. Bake for 20-25 minutes or until the pastry is golden and crisp.
  12. 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.
  13. Remove from the oven and serve hot.
  • Category: Appetizer, Baking
  • Cuisine: Australian
Scroll To Top