Mini Cheese and Onion Pork Sausage Rolls

Name: Mini Cheese and Onion Pork Sausage Rolls with Black Sesame Seeds | Perfect for sharing
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 1 pack(s) Puff Pastry Sheet; 60 grams Mature Cheddar Cheese; 225 grams British Pork and Oregano Sausage Meat; 40 grams Onion Marmalade; 5 grams Black Sesame Seeds

with Black Sesame Seeds | Perfect for sharing

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Unroll the picnic blankets! It's time to celebrate National Picnic Week in the sunshine with these scrumptious cheese and onion sausage rolls. 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 just as delicious enjoyed at home when the rain clouds appear.

Allergens:

Gluten

•Milk

•Schwefeldioxide und Sulfite

•Sesamzaad

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1 pack(s)

Puff Pastry Sheet

(Contains: Gluten)

60 grams

Mature Cheddar Cheese

(Contains: Milk)

225 grams

British Pork and Oregano Sausage Meat

(Contains: Schwefeldioxide und Sulfite)

40 grams

Onion Marmalade

5 grams

Black Sesame Seeds

(Contains: Sesamzaad May contain traces of: Schalenfrüchte, Erdnüsse)

Nutritional information

Energy (kcal)1089 kcal

Energy (kJ)4556 kJ

Fat70.9 g

of which saturates35.9 g

Carbohydrate76.5 g

of which sugars17.4 g

Dietary Fibre5.9 g

Protein31.4 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Paper

•Grater

Instructions

a) Preheat your oven to 240°C/220°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. Cut into 4 equal-sized rectangles.

a) Quarter the sausage meat. On each rectangle of pastry, place the sausage meat in a long strip, just off-centre. The 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 seam 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) Once cooked, add to a sharing dish.

Enjoy!