Caramelised onion, dill and caraway sausage rolls

Caramelised onion gives these bite-sized sausage rolls a touch of sweetness to complement the savoury flavours.

  • 50 mins preparation
  • Makes 24
  • Print


  • 500 grams minced (ground) pork
  • 1 cup (100g) breadcrumbs
  • 1 egg, beaten lightly
  • 2 cloves garlic, crushed
  • ¼ cup finely chopped fresh dill
  • 1 tablespoon caraway seeds
  • ½ cup (150g) store-bought caramelised onion
  • 3 sheets frozen puff pastry, just thawed
  • 1 egg, beaten lightly, extra
  • 1 teaspoon caraway seeds, extra
  • HP sauce, to serve


  • 1
    Preheat oven to 200°C/400°F. Line two large oven trays with baking paper.
  • 2
    Combine pork, breadcrumbs, egg, garlic, dill, caraway seeds and caramelised onion in a large bowl; season well.
  • 3
    Cut pastry sheets in half. Spoon or pipe pork mixture lengthways along centre of each pastry piece; roll pastry over to enclose filling. Cut each roll into four pieces; place rolls, seam-side down, on trays. Brush pastry with a little of the extra egg; sprinkle with extra seeds.
  • 4
    Bake sausage rolls for 30 minutes or until puffed and cooked through.
  • 5
    Serve sausage rolls warm with sauce.


Sausage rolls can be prepared to the end of step 3 a day ahead. Refrigerate, covered, until ready to bake. They can also be frozen in an airtight container for up to 3 months.

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