Sausage Rolls & Pies - Choose Your Own 12 Pack
85%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaHundreds and thousands of bakeries vied for the title but Bourke Street Bakery prevailed taking home the title of Australia’s best sausage roll. Shaped like a sausage but actually made from ground meat wrapped in a puff pastry, it takes two days to make this delectable flaky, award-winning pastry.
Also included in this package are Bourke Street’s famous Beef, Chicken & Vegan Savory Pies. This is an Aussie as you can get – a hand pie made by Australia’s best bakery. To make it completely authentic, squeeze a dollop of tomato ketchup on top! This is comfort food made by a master chef/baker who knows how to elevate humble food to taste sensation hype heights. Two types of golden handmade pastry encase this savory sensation.
Founded in 2004 by Paul Allam and David McGuinness, Bourke Street Bakery was born and bred in Sydney, Australia, and now with 4 locations in New York City and 4 in Jersey City. The duo had a big dream to make food they loved by hand from scratch — taking their time, always honoring good produce, strong flavors and artisanal baking traditions. This “Australian High Temple of Sourdough” (according to Eater NY) has been embraced by New Yorkers who scramble for a taste of house-baked sourdough, sausage rolls, and beef pies made with mostly local ingredients, including grains from Maine that are milled on-site.
This package serves 12 people and includes:
- 12 pies or sausage rolls, your choice of flavors
- Each Sausage Roll is approximately ½ lb. and measures 6″ × 1.5″
- Each Pie is approximately ⅓ lb.
- Sausage Rolls and Beef Pies arrive unbaked
- Ketchup not included
Sausage Roll Options Include
- Pork & Fennel Sausage Roll – Bursting with flavor this pork & fennel sausage roll is imitated by many but none rise up to the golden perfection of Bourke Street’s original.
- Chickpea, Eggplant, Fetta, & Mint Sausage Roll – This is one for the plant lovers who still need a sausage roll fix. Another wonderful flavor punching combination that will make it hard to stop at one.
Savory Pie Options Include
- Classic Aussie Meat Pie – This is an Aussie as you can get—a meat pie made by Australia’s best bakery. The slow-cooked beef in red wine makes this a decadent, hearty, mouthwatering meal!
- Vegan Pot Pie – The shortcrust pastry base is rich and buttery (without the butter obviously!), filled with a hearty vegetable mix of yellow lentil, spinach, sweet potato, carrot, celery, tomato, and onion, covered in a delicate, flaky vegan puff pastry, andand baked to crispy golden brown perfection.
- Chicken Pot Pie – Tender chicken, seasonal vegetables & fragrant herbs, like a big hug from grandma any day of the week. Chef Paul Allam’s choice too!
- Sausage Rolls & Beef Pies ship unbaked and frozen with ice packs, may thaw in transit
- Upon arrival, remove rolls and pies from box and place in the freezer until ready to bake.
- May be kept frozen for up to 3 months
To Serve
Sausage Rolls
- Bake from frozen
- Preheat oven to 390 F
- Remove sausage rolls from packaging
- Place sausage rolls on tray in the oven
- Bake for 15 mins and turn tray
- Bake for a further 20-25 minutes
- Enjoy!
Pies
- Bake from frozen
- Preheat oven to 390 F
- Remove pies from packaging
- Place pies on tray in the oven
- Bake for 15 mins and turn tray
- Bake for a further 20-25 minutes
- Enjoy!
- Pork & Fennel Sausage Roll – Ground Pork, Extra Virgin Olive Oil, Onion, Carrot, Celery, Fennel Seeds, Garlic, Thyme, Salt, White Pepper, Bread Crumbs, Milk. Pastry – Flour, Salt, Butter, Vinegar
- Chickpea, Eggplant, Fetta, & Mint Sausage Roll – Chickpea, Confit Garlic, Onions, Tahini, Extra Virgin Olive Oil, Salt, Eggplant, White Pepper, Spinach, Lemon Juice, Cumin Seeds, Fetta, Mint, Coriander, Oregano. Pastry – Flour, Salt, Butter, Vinegar
- Classic Aussie Meat Pie – Premium Beef, Tomato, Celery, Garlic, Thyme, Rosemary, Red Wine, Vinegar, Potato, Onion Pepper Salt and Pastry (Flour, Butter, Salt, Water, Egg Wash).
- Chicken Pot Pie – Chicken, Mushrooms, Peas, Carrots, Celery, Garlic, Tarragon, Parsley, Milk, Parmesan, Potato Starch, White Pepper, Onions, Salt, Sesame Seeds and Pastry (Flour, Butter, Salt, Vinegar, Water, Egg Wash).
- Vegan Pot Pie – Yellow Lentil, Spinach, Sweet Potato, Carrot, Celery, Tomato, Onion, Garlic, Cilantro, Turmeric, Cumin Seed, Coriander Seed, Sunflower Seed, Curry Leaf, Ginger, Potato, White Pepper, Salt, Pastry (Flour, Vegan Butter, Salt, Water, White Vinegar, Olive Oil Wash).
"An Australian High Temple of Sourdough" - Eater NY
"An Australian High Temple of Sourdough" - Eater NY
Founded in 2004 by Paul Allam and David McGuinness, Bourke Street Bakery was born & bred on the other side of the world on a charming, tree lined street on a now famous little corner in Sydney, Australia. The duo had a big dream to make food they loved by hand from scratch - taking their time, always honoring good produce, strong flavors and artisanal baking traditions.
Over 20 years later, the bakery now has 14 branches in Australia, and Allam moved to New York City to open their first location in the US, now expanded to 4 locations in New York City and 4 in Jersey City. This “Australian High Temple of Sourdough" (Eater NY), has been wholeheartedly embraced by New Yorkers who scramble for a taste of their house-baked sourdoughs, sausage rolls, and beef pies.
Allam uses mostly local ingredients. He mills grains from Maine on-site, and the team bakes the sourdough fresh starting at 12 am to allow for the lengthy proofing. Bourke Street Bakery’s loaves contain no additives or preservatives and are baked fresh daily with organic flour and a levain (starter) from the same mix used at their original Sydney bakery in 2004.
