Roo Rolls

Roo Rolls


  • 400g kangaroo mince
  • 2 tbsp BBQ sauce
  • 1 small brown onion, finely diced
  • 1 carrot or zucchini, peeled and grated
  • 2 small eggs, lightly beaten
  • 1 tbsp flat-leaf parsley leaves, chopped
  • ½ teaspoon dried mixed herbs
  • ½ teaspoon ground black pepper
  • 2 sheets frozen puff pastry, partially thawed
  • 1 tbsp milk
  • ½ cup bread crumbs (optional)
  • Quality plum or smoked barbecue sauce to serve


  1. Pre-heat oven to 220’C. Line a baking tray with baking paper.
  2. Combine mince, onion, vegetable, eggs, parsley, dried herbs, sauce and pepper in a large bowl. Mix until well combined. If mixture is too wet than add ½ cup bread crumbs and combine. Cut pastry sheets in half.
  3. Shape one-quarter of the mince mixture into a sausage and place along one long-edge of pastry. Roll up pastry to enclose the mince mixture. Cut roll into 4. Place, seam side down on prepared tray. Repeat with remaining mince mixture and pastry.
  4. Brush the top of the sausage rolls with milk. Bake for 20-25 minutes or until golden and puffed.
  5. Serve hot with dipping sauce.

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