The Great Australian Bake Off

The kids will be all over these lamb sausage rolls, paired with a perfectly balanced homemade chilli tomato sauce.


  • Pastry

  • 250g “00” flour

  • 1 tsp fine sea salt

  • 250g frozen unsalted butter

  • 150ml cold water

  • Sausage

  • 1 tbsp olive oil

  • 2 small eschallots

  • 4 garlic cloves, crushed

  • 2 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp dried chilli flakes

  • 1 tsp salt

  • 2 ½ tsp sweet paprika

  • 1kg lamb mince

  • 1 cup Japanese bread crumbs

  • 2 eggs

  • ¼ cup hot chilli sauce

  • 3 tbsp sesame seeds

  • Sauce

  • 440g can diced tomatoes

  • 1 cup tomato puree

  • 1 tbsp tomato paste

  • 1 cup white sugar

  • 1 cup white vinegar

  • 1 small brown onion

  • 1 clove garlic crushed

  • 1 tsp chilli flakes

  • 1 tsp hot chilli sauce

  • ½ tsp salt


  • Pastry:

  • 1.

    Sift flour and salt into mixing bowl.

  • 2.

    Grate the frozen butter into bowl and coat with the flour.

  • 3.

    Pour in cold water and mix until a rough dough, gently knead on a lightly floured surface, form into a rectangle and cover with glad wrap, leave to rest for 20 minutes in the fridge.

  • 4.

    Roll the dough into a 20 x 50cm rectangle, fold the top third down and the bottom third up. Turn 90 degrees to the left, roll out again and follow the process another three times before covering with glad wrap and placing in the fridge for at least 20 minutes.

  • 5.

    Repeat process to make two batches.

  • Sausage:

  • 1.

    Heat oil in frying pan, add onion and garlic stir until onion has softened.

  • 2.

    Add cumin, coriander, chilli flakes, salt and 2 tsp paprika, cook for about 1 minute then transfer into a large heatproof bowl and set aside to cool for 10 minutes.

  • 3.

    Add mince, breadcrumbs, 1 egg and 1 tbsp chilli sauce to onion mixture.

  • Assembly:

  • 1.

    Preheat oven to 200°C and line 2 large baking trays with baking paper.

  • 2.

    Roll out dough and cut into 4, place sausage mix down each piece of dough, brush one side with egg wash and roll.

  • 3.

    Place in freezer to set for 20 minutes then cut each piece into 3. Repeat process with other dough.

  • 4.

    Combine sesame seeds and remaining paprika in a small bowl. Brush pastry tops with egg wash and then sprinkle on top with sesame mixture.

  • 5.

    Bake for 25-30 minutes swapping trays halfway through cooking until golden and puffed.

  • Sauce:

  • 1.

    Sauté onion and garlic until soft in a saucepan. Stir in chilli flakes, tomato paste, puree and diced tomatoes.

  • 2.

    Mix in sugar, vinegar, hot sauce and salt.

  • 3.

    Keep on a low simmer for about 30 minutes or until sauce thickens, puree with a stick blender and place in fridge to cool.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 313kj
  • Fat Total 20g
  • Saturated Fat 9g
  • Protein 9g
  • Carbohydrate 23g
  • Sugar 10g
  • Sodium 323mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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