Homemade Mini Sausage Rolls
with Puff Pastry and Sesame Seeds | Perfect for sharing
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
- Sesame
- Milk
- May contain traces of allergens
- Hazelnuts
- Pecan Nuts
- Brazil nuts
- Nuts
- Almonds
- Macadamia Nuts
- Peanut
- Pistachio nuts
- Cashew nuts
It's hard to beat a classic cheese and onion sausage roll. The fluffy, flaky puff pastry is stuffed with Cheddar cheese, onion marmalade and pork and oregano sausage. Finished with a sprinkling of sesame seeds, these mini sausage rolls are easy to make and are sure to impress friends and family.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
60 grams
Mature Cheddar Cheese
(Contains: Milk)
225 grams
British Pork and Oregano Sausage Meat
(Contains: Cereals containing gluten, Wheat, Sulphites)
40 grams
Onion Marmalade
5 grams
Black Sesame Seeds
(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)
120 grams
Marinara Sauce
Utensils
Instructions
a) Preheat your oven to 240Ā°C/220Ā°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature.
b) Grate the Cheddar cheese.
c) Unroll the pastry and lay it horizontally in front of you, keeping the baking paper underneath. Slice the pastry once horizontally, once vertically into 4 equal-sized rectangles.
a) Divide the sausage meat into quarters, then place each quarter in a long strip, just off-centre, on each pastry rectangle. The pork strip should be the length of the pastry and about 1cm thick.
b) Spread a thin line of onion marmalade next to the sausage meat. Share the grated cheese evenly on top.
c) To form your sausage rolls, fold the pastry lengthways over the fillings. Press down lightly with a fork over the seams to secure. IMPORTANT: Wash your hands and equipment after handling raw meat.
a) Brush each sausage roll with water, sprinkle over the black sesame seeds, then cut each roll into 5 equal pieces.
b) Carefully transfer to a baking tray with the baking paper. Bake on the top shelf until golden brown and cooked in the middle, 15-20 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.
c) Meanwhile, heat the marinara sauce in a small saucepan on medium-high heat, until piping hot, 2-3 mins. Transfer to a serving bowl.
c) Once cooked, add to a sharing dish and serve alongside your marinara sauce for dipping.
Enjoy!
