Kangaroo Sausage Rolls

Prep 30 minutes

Time 25 minutes

Serves 8

What you'll need

2 sheets frozen puff pastry, semi thawed

500g Kangaroo Mince

⅓ cup fresh breadcrumbs

1 egg, lightly beaten

Sea salt and freshly ground black pepper

1 egg (extra), for glaze

1 tbsp poppy seeds, to garnish

Salsa verde

2 tsp baby salted capers, rinsed

4 baby cornichons, chopped

1 anchovy fillets (optional)

1 clove garlic, crushed

1 long red chilli (optional), de-seeded

1 tsp Dijon mustard

1 tbsp each of chopped dill, basil,

mint and parsley

1 tbsp lemon juice

½ tsp finely grated lemon zest

Freshly ground black pepper

Nutritional information

Fat: 5.5g

Calories: 106

How to cook it

  1. Preheat oven to 200°C (180°C fan-forced) and line baking trays with baking paper.
  2. For salsa verde, place all the ingredients in a food processor and process until smooth, then add kangaroo, breadcrumbs, egg, salt and pepper, pulsing to combine.
  3. Place pastry sheets on a lightly floured work surface and halve lengthways, to create four equal sized rectangles.
  4. Evenly divide kangaroo mixture in four, shape like sausages placing down the centre of each pastry rectangle; making sure pastry is able to encase the mixture. Firmly encase the sausage meat with pastry sealing with egg glaze. Sprinkle with poppy seeds.
  5. Place sausage rolls on prepared baking tray (seam side down) and chill for at least 30 minutes.
  6. Cut each large sausage into eight small sausage rolls, snip the top three times with scissors and brush pastry with egg glaze.
  7. Evenly spread out sausage rolls onto prepared baking trays.
  8. Place in preheated oven, cook for 25-30 minutes or until pastry is crisp and cooked through. Allow sausage rolls to cool slightly before serving.