Puff pastry

Nutrition

Open Food Facts, ODbL, record updated 28 October 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).

Ingredients

Sheets puff pastry, thawed tbsp olive oil Onion, finely diced cloves garlic, minced bsp thyme leaves up grated carrot p dry breadcrumbs Dijon mustard sp BBQ sauce sausage m Beaten poppy seeds popp HOW TO PREPARE 1. Preheat oven to 200°C fan forced or 220°C conventional. 2. Heat oil in a non-stick pan over a medium heat and add the onion. Cook for 3 minutes or until the onion begins to brown. 3. Add the garlic and thyme and cook for a further minute or until the garlic softens. Set aside to cool. 4. In age bowl combine the carrot with the breadcrumbs, mustard, BBQ sauce and sausage mince. Add the caramelised onions and stir until completely combined. 5. Cut pastry sheet in half and roll or pipe the mix into long sausages on top of the pastry. 6. Brush one edge or the pastry with beaten egg and roll the pastry around the meat to encase. Repeat until all mixture is used. 7. Brush the top of the roll with egg and sprinkle over poppy seeds. Place onto a baking tray lined with baking paper. Bake for 25 minutes or until the pastry is golden and the filling cooked through. Cut to desired length with a bread knife and serve.

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Source: Open Food Facts, countries of sale reported by contributors.

Sources

• Product record
  Open Food Facts, ODbL · updated 28 October 2026 · export of 1 November 2026
• Photo
  Open Food Facts contributors, CC BY-SA
• Reference values
  Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
• GS1 prefix
  Prefix ranges published by GS1

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