The Great Australian Bake Off

Get your pork and apple fix with these tasty sausage rolls.


  • Rough puff pastry

  • 500g cold unsalted cultured butter

  • 500g plain flour

  • 250ml iced water

  • 1 tsp sea salt

  • Pork filling

  • 600g minced free-range pork shoulder

  • 200g organic apples (gala or pink lady)

  • 1 cup grated celeriac (medium)

  • 3-4 tsp sea salt

  • 2 free range eggs

  • 1 medium onion, finely chopped

  • ½ tsp freshly grated nutmeg

  • 2 tsp toasted fennel seeds

  • 1 tsp freshly ground white pepper

  • 150 white bread without crusts

  • ½ cup milk

  • ½ cup celery leaves, finely chopped

  • 1 egg

  • 2 tbsp milk for glazing

  • 2 tbsp smoked Applewood salt (gewurzhaus)

  • 1 red apple, for decoration

  • Spiced apple sauce

  • 3-4 granny smith apples

  • ½ cup raw sugar

  • ¼ cup apple cider vinegar

  • 2 tsp sea salt

  • ¼ tsp white pepper

  • 2-3 whole cloves

  • 1 star anise

  • ½ tsp cinnamon powder

  • 1 tbsp lemon juice


  • 1.

    Pre-heat the over to 200°C.

  • Rough puff pastry:

  • 1.

    Tip all the flour in a mound on a cool bench.

  • 2.

    Make a well in the middle, cube the butter and scatter in the well. Sprinkle salt around the outside.

  • 3.

    Chop butter in with a bench scraper or two (for speed) until only small pieces of butter remain.

  • 4.

    Make another well and pour in the iced water. Move it into the flour and use the bench scraper to chop it in until you have a rough dough without any remaining dry bits.

  • 5.

    Pat into a ball then roll it to a rectangle – 40cm x 20cm.

  • 6.

    Fold from the short ends into four layers – folding both ends to the middle then the whole lot in half. Rotate the dough so the short end of the rectangle is facing you.

  • 7.

    Roll again and fold then chill 20 minutes. Roll and fold again, then chill and prepare the pork filling.

  • For the pork filling:

  • 1.

    Peel and finely cube the apple. Mix with the pork, celeriac, salt, eggs, onion, spices and celery leaves.

  • 2.

    Soak the bread in milk which has been warmed. Squeeze out all the milk when softened.

  • 3.

    Mix everything together well, beating it with your hands until you have a smooth filling. Make sure the filling is well seasoned.

  • To make the sausage rolls:

  • 1.

    Line two baking trays with baking paper.

  • 2.

    Beat together egg and milk to make an egg wash. Roll out the pastry to a large rectangle. Trim and divide into two long pieces. Save trimmings for decorations.

  • 3.

    Spoon filling along the middle of each piece. Wash one long edge with egg wash. Carefully roll other edge over the meat and press gently onto egg washed side. Repeat for other piece of pastry.

  • 4.

    Cut each length into 12 even sausage rolls, trimming the ends.

  • 5.

    Move to tray close together to prevent meat drying out.

  • 6.

    Cut 24 circles with a round 2cm round cutter. Use a round piping nozzle to punch out two holes (to resemble snouts) – optional.

  • 7.

    Glaze tops of sausage rolls and place a circle of pastry on each. Glaze the circle.

  • 8.

    Bake for 25 – 30 minutes until golden and puffed.

  • For the spiced apple sauce:

  • 1.

    Peel, core and chop the apple into pieces.

  • 2.

    Place into a saucepan with a small splash of water and cook gently until soft.

  • 3.

    Add the rest of the ingredients and boil until broken down over gentle heat.

  • 4.

    Remove the cloves and star anise and use a stick blender to puree the sauce. Season to taste.

  • 5.

    Serve warm with sausage rolls.

Nutritional information

Nutritional analysis per serving (52 servings)

  • Energy 384kj
  • Fat Total 13g
  • Saturated Fat 6g
  • Protein 12g
  • Carbohydrate 54g
  • Sugar 10g
  • Sodium 434mg

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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