Aussie Sausage Rolls, with Chicken, Macadamia & Aussie herbs

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 24
Author: Sara McCleary
The ultimate Aussie Sausage Roll. Filled with native Australian ingredients like macadamia nuts, lemon myrtle, pepperberries and saltbush.
Print Recipe


  • 3 sheets puff pastry
  • 500 grams chicken mine
  • 150 grams macadamia nuts
  • 1 large spring onion finely chopped
  • 2.5 teaspoons ground lemon myrtle
  • 2 teaspoons ground saltbush
  • 1 teaspoon ground pepperberries
  • 1 tablespoon honey
  • 2 eggs – 1 for filling + 1 for egg wash


  • Preheat oven 200 deg C (390 deg F). Line a baking tray with baking paper.
  • In a medium bowl place chicken mince, macadamia nuts, spring onion, lemon myrtle, saltbush, pepperberries, honey, and 1 egg. Using clean hands, mix well until completely incorporated.
  • Cut your puff pastry in half to create two same sized pieces, square or rectangle, depending on the shape of the original piece.
  • Working with one piece of puff pastry at a time, place mince mixture down one side of the pastry, making a large sausage shape. Roll the mince up in the pastry, sealing the edges by pinching the pastry together.
  • Cut the roll into four smaller rolls. Repeat this step with the remaining pastry and mince.
  • Place rolls on baking tray and brush with egg beaten with a tablespoon of water. Sprinkle tops with a little saltbush.
  • Place in the oven and bake in the for 20 minutes, then turn your oven down to 180 deg C (360 deg F) for a further 20 minutes or until golden and cooked through.