Ingredients:

  • 1 lb (450 g) Good Quality Pork Sausage Meat
  • 1 cup (100 g) Mature Cheddar Cheese, shredded
  • 1/2 cup (80 g) Finely Minced Yellow Onion (or 2 Tbsp dried onion flakes)
  • 1 tsp (5 ml) Fresh Sage, finely chopped (or 1/2 tsp dried sage)
  • 2 Tbsp (30 ml) Breadcrumbs (Panko or regular)
  • 1 tsp (5 ml) Worcestershire Sauce
  • 1/2 tsp (2.5 ml) Black Pepper, freshly cracked
  • Salt, to taste
  • 1 sheet (approx. 14 oz / 375 g) All-Butter Puff Pastry, thawed but cold
  • 1 Large Egg, for egg wash
  • 1 tsp (5 ml) Water (or milk)
  • 1 Tbsp (15 ml) Sesame Seeds or Poppy Seeds (optional, for garnish)

Instructions:

  1. In a large mixing bowl, gently combine the sausage meat, shredded cheddar, minced onion, sage, breadcrumbs, Worcestershire sauce, pepper, and salt. Use clean hands to mix until the ingredients are just incorporated. Do not overmix. Divide the seasoned sausage mixture into four equal portions.
  2. Lightly flour a clean work surface and unroll the thawed puff pastry sheet. Cut the large pastry sheet into four long, equal strips (approximately 4 inches / 10 cm wide). Take one portion of the sausage mixture and shape it into a neat log, slightly shorter than the pastry strip and about 1 inch (2.5 cm) thick. Place the log along the long edge of one pastry strip.
  3. Whisk the egg and water (or milk) together to create the egg wash. Brush the edge of the pastry strip furthest from the sausage log. Tightly roll the pastry over the sausage log until the seam meets the brushed edge. Press firmly to seal the seam, ensuring the seam is underneath the log. Brush the top of the log with the remaining egg wash. Sprinkle with seeds, if using. Using a sharp knife, cut each long roll into 5 or 6 smaller, bite-sized mini rolls (about 1.5 inches / 4 cm long). Repeat with the remaining three portions.
  4. Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper. Transfer the assembled mini rolls to the prepared baking sheets. Place the sheets in the freezer or fridge for 15 minutes to chill. Bake for 25 to 30 minutes, rotating the trays halfway through, until the pastry is deeply golden brown, puffed, and the filling is cooked through (internal temperature should reach 74°C / 165°F). Let them cool slightly before serving.