The Great Australian Bake Off

Pork sausage rolls are jazzed up with the addition of carrot, celery and toasted fennel seeds.


  • Rough puff pastry

  • 500g butter, iced cold (3cm pieces)

  • 500g plain flour

  • 125ml-250ml chilled water

  • 1 tsp salt

  • Fennel seeds

  • Sea salt flakes

  • Sausage

  • 40ml extra virgin olive oil

  • 20g garlic cloves, finely chopped

  • 40g fennel seeds, crushed (mortar and pestle)

  • 1 tsp fresh thyme

  • 200g brown onion, finely chopped

  • 200g celery stalks, finely chopped

  • 200g carrots, finely chopped

  • 1 tsp chopped fresh thyme leaves

  • 1.5kg pork mince

  • 50g dry breadcrumbs

  • 26g salt

  • 11/2 tsp white pepper

  • 55ml milk

  • 2 eggs, for wash

  • Red cabbage pickle

  • 1 red cabbage, shredded

  • 4 Granny Smith apples (shredded ½ cooked, ½ raw on top)

  • 1 star anise

  • 1 lemon (to be juiced for acidulated water, to go with apple)

  • Apple cider vinegar, to taste

  • Caster sugar, to taste

  • Salt and pepper

  • Celeriac puree

  • 1 large celeriac

  • 1 mashing potato

  • 1 Granny smith apple

  • 1 garlic clove

  • Fresh thyme

  • Milk, to cover veggies

  • Butter

  • Salt and pepper


  • 1.

    For the rough puff, add flour to a bowl, make a well, add butter, salt. Mix with fingertips. Leave flecks of butter. Add water.

  • 2.

    Knead slightly, don’t over work, want large butter flecks (2-3cm). Leave 20 minutes in fridge. Brush of excess flour, 1 turn (fold at ? and ? marks over each other rolling each time. 2 turns, 20 minutes rest, 3 and 4 turns, 30 minutes rest.

  • 3.

    For the sausage, heat oven to 220°C fan forced.

  • 4.

    Place water in stock pot to top, warm to 65°C.

  • 5.

    Caramelise onion in pan with oil.

  • 6.

    Heat oil in large fry pan add fennel seeds, celery, cook 5 minutes, then add carrot, fry garlic, thyme, leave to cool. Combine pork mince, breadcrumbs, salt, pepper, cooled vegetables, beat with hand 3 minutes forcefully, fry 2 minutes.

  • 7.

    For the red cabbage pickle, reserve some shredded apple in water with squeeze of lemon juice, remove, drain.

  • 8.

    To a saucepan, add butter, sauté cabbage, star anise, apple, add cider vinegar, sugar, cover till soft, but still bite from cabbage, season, leave to cool, place in small saucepan to serve.

  • 9.

    For the puree, cook diced vegetables in sauce pan, add thyme sprig, cover with milk, cook 15 minutes or till tender.

  • 10.

    Remove garlic and thyme sprig, puree in blender, pass through sieve.

  • 11.

    To assemble, wrap puff pastry around sausage filling, glaze, place fennel seeds on top, bake till golden, approximately 20 minutes. Place on rack to cool. Serve with red cabbage pickle and puree.

Nutritional information

Nutritional analysis per serving (34 servings)

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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This recipe has not been edited or tested by the Bake Off Food Department.

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