The Great Australian Bake Off

Pastry lovers rejoice! Put these mouthwatering recipes to the test. 


  • Rough Puff Pastry

  • 1 kg plain bakers’ flour

  • 1 tsp fine table salt

  • 750g salted butter diced

  • 4 tsp lemon juice

  • 480ml water

  • Extra flour for rolling/kneading

  • Tomato and Sage Relish

  • 4 large tomatoes chopped

  • 2 tsp fine table salt

  • 3 tbs soft brown sugar

  • 1 tbs verjuice

  • Extra sage to garnish

  • Vegetable Samosas

  • ½ quantity rough puff pastry

  • 3 tbs olive oil

  • 1 onion finely chopped

  • 1 tsp fresh ginger finely chopped

  • 1 Birdseye red chilli finely chopped

  • 2 tsp ground cumin

  • 2 tsp turmeric

  • 2 tsp ground coriander

  • 2 tsp fine table salt

  • 2 tbs Verjuice

  • 3 tbs soft brown sugar

  • 300g Desiree potatoes chopped/diced

  • 100g frozen or fresh baby peas

  • 150g chopped carrots diced

  • 150g diced butternut pumpkin

  • Extra coriander to garnish

  • Pork, Apple & Sage Sausage Rolls

  • ½ quantity rough puff pastry

  • 500g pork mince

  • 4 shortcut bacon rashers finely diced

  • 1 clove garlic finely chopped

  • 4 tbs pure maple syrup

  • 3 peeled and cored Granny Smith apples, finely diced

  • 2 eggs

  • 100g panko breadcrumbs

  • 1 tsp fine table salt

  • 4 tbs black sesame seeds

  • Egg Wash

  • 1 egg yolk

  • ¼ cup milk

  • Extra Fresh Sage & Coriander to Serve

  • Yoghurt & Mint Raita

  • 1 small Lebanese cucumber finely diced

  • ¼ cup finely chopped fresh mint leaves

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • Juice of 1 lime

  • Pinch fine table salt

  • 1 cup Greek yoghurt.


  • Rough Puff Pastry:

  • 1.

    Coat butter in flour/salt.  Combine lemon juice and water and add to flour mix.  Bring together to combine.  Turn onto a floured surface and knead gently to form a rectangle.  Cover with cling wrap and freeze for 10 minutes.  Remove from freezer, roll out and fold in 3.  Cover with cling wrap and freeze for 10 minutes.  Repeat process 3 more times.  Place in fridge covered with cling wrap until ready to use.

  • Samosa Filling:

  • 1.

    Heat oil in a medium sauce pan.  Add onion, garlic, ginger, chilli, salt and spices and sauté until fragrant.  Add verjiuce and vegetables and stir until liquid is reduced.  Set aside until ready to use.

  • Sausage Roll Filling:

  • 1.

    Combine all filling ingredients except black sesame seeds and mix well.

  • Tomato & Sage Relish:

  • 1.

    Combine all ingredients in a saucepan and simmer gently for 30 minutes stirring occasionally.

  • Raita:

  • 1.

    Combine all ingredients and mix well.

  • To Assemble:

  • 1.

    Divide Pastry in half.

  • 2.

    Line 2 baking trays with baking paper

  • Samosas:

  • 1.

    Preheat oven to 220 degrees.

  • 2.

    Roll pastry out.  Cut rounds with pastry cutter.  Brush edges with egg wash using a pastry brush.  Place 1-2 tbs of filling in the centre of each round.  Fold pastry over to form a crescent shape.  Pinch edges of pastry with your finger tips to seal.  Place Samosas on baking tray and bake at 220 degrees for approx 15 – 20 minutes until golden. 

  • 3.

    Serve with Raita on the side.

  • Sausage Rolls:

  • 1.

    Line 2 baking trays with glad bake.  Roll out remaining pastry into a rectangle.  Cut strips approx 6cm wide.  Brush one edge with egg wash.  Place rolls of filling down one side and roll up ensuring edge is underneath and overlapping.

  • 2.

    Cut into 6cm lengths and place on baking tray and brush with egg wash and sprinkle with black sesame seeds.  Bake at 220C for approx 20 minutes until golden and serve with relish on the side.


The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99


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