Cheesy Aussie Sausage Rolls

Why You’ll Love This Recipe

• The familiar Aussie sausage roll gets upgraded with rich, melted cheese—so each bite has pastry, juicy meat and cheese.
• Made with buttery puff pastry and flavorful seasoned mince, you’ll get both texture and flavour.
• Ideal for snacks, parties, lunchboxes or a casual dinner.
• Easy to adapt with your favourite cheeses, herbs or dips.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 500g pork mince (or beef mince)
• 1 small onion, finely chopped or grated
• 1 clove garlic, minced
• 1 teaspoon dried thyme or mixed dried herbs
• Salt and pepper
• 1 tablespoon fresh parsley, chopped (optional)
• 200g shredded cheese (cheddar or a cheese-blend that melts nicely)
• 2 sheets puff pastry (thawed)
• 1 egg (beaten for egg wash)
• Sesame seeds or poppy seeds for topping (optional)

Directions

1. Pre-heat the oven to around 200 °C (≈400 °F). Line a baking tray with baking paper.
2. In a large bowl, combine the mince, chopped onion, garlic, herbs, salt and pepper. Mix until all ingredients are evenly distributed.
3. Stir in about half of the shredded cheese so that the meat mixture has cheesy pockets throughout.
4. On a lightly floured surface, roll out each puff pastry sheet if needed, then cut into rectangles (for example, two long rectangles per sheet).
5. Place a portion of the meat-cheese mixture along one long edge of each pastry rectangle. Fold the pastry over to encase the filling, seal the edges (pressing or crimping), and trim if needed.
6. Brush the top of each roll with the beaten egg. Sprinkle the remaining cheese over the top (so you’ll have melted cheese on the surface) and optionally sprinkle sesame seeds.
7. With a sharp knife, lightly score the top of each roll or make a few small slits for steam to escape.
8. Bake in the pre-heated oven for about 25-30 minutes, or until the pastry is golden and crisp, the cheese is melted, and the filling is cooked through.
9. Remove from the oven and let rest for a few minutes before slicing. Serve warm, with your favourite sauce (tomato sauce, BBQ sauce or mustard work nicely).

Servings and timing

Makes approximately 6 rolls (depending on size) — suitable for 6-8 servings if sliced and served as finger food.
Preparation time: ~15 minutes.
Cook time: ~25-30 minutes.
Total time: ~40-45 minutes.

Variations

• Cheese variety: Use smoked cheddar, Gruyère or mozzarella for different melt and flavour.
• Herb/spice twist: Add a pinch of chilli flakes, smoked paprika or fresh chopped rosemary into the meat mixture.
• Vegetable boost: Mix in finely diced carrot or zucchini (well drained) for added texture and nutrition.
• Mini version: Roll thinner and make a larger batch of mini sausage rolls — perfect for parties.
• Gluten-free version: Use gluten-free puff pastry and ensure any added breadcrumbs or fillers are gluten-free.
• Low-fat version: Use lean mince, reduce cheese slightly and use a lighter pastry or strip off some of the butter layer from puff pastry.

Storage/Reheating

• To store: Allow to cool, then wrap or place in an airtight container. Keep in the fridge up to 2-3 days.
• To reheat: Pre-heat oven to ~170-180 °C and warm rolls on a tray for about 10-12 minutes until heated through and pastry crisp. Avoid microwaving if you want to keep the pastry crisp.
• Freezing: You can freeze uncooked prepared rolls (on a tray until firm, then bag) for up to 1 month. Bake from frozen, adding a few extra minutes to cook through.

FAQs

1. Can I use plain sausage meat instead of mince?

Yes — you can substitute good quality sausage meat (removed from casings) in place of mince. Just ensure the seasoning is adjusted accordingly.

2. How do I know the meat filling is cooked through?

The pastry should be golden brown and crisp, cheese melted and beginning to ooze slightly, and when you slice into one roll the meat should no longer be pink.

3. My pastry went soggy underneath — what went wrong?

Possible reasons: filling too wet, pastry not placed on lined tray, or the tray too crowded. Make sure to drain any excess moisture in the meat mixture and space the rolls out so air circulates.

4. Can I prepare these ahead of time?

Yes — you can assemble the rolls, seal and brush with egg wash, then refrigerate for up to a couple of hours before baking. For longer storage, freeze as outlined above.

5. What sauce pairs best with these sausage rolls?

Classic tomato sauce (ketchup), BBQ sauce, mustard or even a sweet chilli sauce all complement the flavour. In Australia, tomato sauce alongside sausage rolls is common.

6. Are these suitable for children’s lunchboxes?

Yes — the cheese and pastry make them appealing. Consider slicing into smaller pieces and serving cooled or at room temperature.

7. Can I skip the cheese on top and just have cheese inside?

Absolutely — the cheese sprinkled on top is optional. You’ll still get plenty of flavour from the cheese mixed into the filling.

8. My cheese leaked out during baking — how can I prevent that?

Ensure the filling is not overfilled and seal the pastry edges well. Also, avoid placing too much cheese right at the very edge of the pastry roll.

9. What pastry works best?

High quality puff pastry gives the best crisp flake and golden finish typical of Aussie-style sausage rolls. Thawed frozen sheets are convenient and effective.

10. Can I make a vegetarian version?

Yes — substitute the meat with a plant-based mince or crumbled tofu/tempeh mixture, spice and season as you would, and proceed with the same pastry and cheese. Ensure your cheese is vegetarian-friendly.

Conclusion

Cheesy Aussie Sausage Rolls are a delicious twist on a beloved Aussie classic — combining flaky pastry, savory seasoned meat and gooey melted cheese for comfort food with flavour. Whether you’re making them for lunch, a snack or a gathering, they’re sure to hit the spot. Give them a go and enjoy!

Cheesy Aussie Sausage Rolls

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Cheesy Aussie Sausage Rolls are a golden, flaky pastry filled with seasoned pork or beef mince and pockets of melted cheese — a cheesy twist on the beloved Australian classic snack or meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 large rolls (6–8 servings)
• Category: Snack
• Method: Baking
• Cuisine: Australian
• Diet: Halal

Ingredients

• 500 g pork mince (or beef mince)
• 1 small onion, finely chopped or grated
• 1 clove garlic, minced
• 1 tsp dried thyme or mixed dried herbs
• Salt and pepper, to taste
• 1 tbsp chopped fresh parsley (optional)
• 200 g shredded cheddar or cheese blend
• 2 sheets puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Sesame or poppy seeds for topping (optional)

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Instructions

1. Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
2. In a mixing bowl, combine the mince, onion, garlic, herbs, salt, pepper, and parsley. Mix thoroughly.
3. Stir in half of the shredded cheese to create cheesy pockets throughout the meat filling.
4. On a lightly floured surface, cut each puff pastry sheet into two long rectangles.
5. Place a portion of the meat mixture along one long edge of each pastry rectangle, then roll up to encase the filling. Seal the edges and trim as needed.
6. Brush the tops with beaten egg, sprinkle remaining cheese over the top, and add sesame or poppy seeds if desired.
7. Score the tops lightly or cut small slits to allow steam to escape.
8. Bake for 25–30 minutes, or until pastry is golden, crisp, and the filling is cooked through.
9. Cool slightly before slicing. Serve warm with tomato, BBQ, or mustard sauce.

Notes

• Ensure meat mixture isn’t too wet to avoid soggy pastry.
• Seal edges tightly to prevent cheese from leaking out.
• For party snacks, cut rolls smaller before baking.
• Use sausage meat for a shortcut or extra-rich flavor.
• Sprinkle extra herbs or cheese on top for added taste.

Nutrition

• Serving Size: 1 roll
• Calories: 380
• Sugar: 1g
• Sodium: 420mg
• Fat: 26g
• Saturated Fat: 10g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 17g
• Cholesterol: 80mg